Mussels in Thai Coconut Broth
How to make Mussels in Thai Coconut Broth Recipe
4 SERVINGS
Ingredients:
2 pounds Mussels, in shell, washed, debearded
1/2 cup Dry white wine
1 tablespoon Vegetable oil
2 cups Baby bok choy, trimmed, cut into 1-inch (2.5 cm) pieces
2 1/2 cups Red bell pepper, seeded, finely julienned
6 tablespoons Shallots, thinly sliced
1 tablespoon Ginger and garlic
2 teaspoons Light brown sugar
1 teaspoon Curry powder
1/8 teaspoon Cayenne
1 can Coconut milk (unsweetened), well shaken
1/4 cup Cilantro
4 Lime wedges
Method:
Place the mussels in a saucepan; discard any that fail to close to the touch. Add the wine and bring to a boil over high heat. Cover and cook, shaking, until the mussels open, about 5 minutes.
Save the liquid and transfer the mussels to a bowl, discarding any that failed to open; cover and keep warm.
Pour the liquid through a fine-mesh sieve lined with cheesecloth (muslin) and set aside.
Wipe out pan; add the oil and heat over medium heat.
Add the bok choy, bell pepper, shallots ginger and garlic. Cook, stirring, for 5 minutes or until vegetables are almost soft.
Stir in the brown sugar, curry powder, and cayenne; cook 1 minute.
Pour in the coconut milk and reserved mussel cooking liquid; bring to a boil.
Divide the mussels and vegetables among warmed bowls and ladle the broth over the top.
Sprinkle with cilantro and serve immediately with lime wedges on the side.
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| Mussels in Thai Coconut Broth |
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