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.

Mussels in Thai Coconut Broth