Mussels in Thai Coconut Broth. Mussels cooked in a spicy and aromatic coconut broth with Thai curry flavors. [Photographs: J. I've gone on record as saying that mussels are the easiest choose-your-own-adventure one-pot meal around, and I intend to prove it to you. This version uses my standard steamed mussel.
Add chilli and fry for a few minutes. Add stock and coconut milk and bring to a gentle simmer. Add lemongrass, baby leeks, sugar, lemon juice, fish sauce, basil, parsley and Sichuan pepper. You can have Mussels in Thai Coconut Broth using 13 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Mussels in Thai Coconut Broth
- Prepare 2 lb of mussels, in shell, washed, debearded.
- Prepare 1/2 cup of dry white wine.
- You need 1 tbsp of vegetable oil.
- You need 2 cup of baby bok choy, trimmed, cut into 1in. pieces.
- You need 2 1/2 cup of red bell pepper, seeded, finely julienned.
- Prepare 6 tbsp of shallots, thinly sliced.
- Prepare 1 tbsp of ginger and garlic.
- You need 2 tsp of light brown sugar.
- It's 1 tsp of curry powder.
- You need 1 pinch of cayenne pepper.
- It's 1 can of coconut milk (unsweetened), well shaken.
- Prepare 1/4 cup of cilantro.
- You need 4 each of lime wedges.
My plating design with mussels in Thai coconut broth. Not sure if I can even fully express my love for these mussels. I could eat this pot over and over again and drink the broth three times more. These juicy Thai Coconut Mussels are quickly cooked in coconut milk and flavorful Thai spices.
Mussels in Thai Coconut Broth step by step
- Place the mussels in the 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 mussles 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 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 with lime wedges on the side..
Dinner doesn't get any easier than this delicious If you're lucky enough to live near warm waters and don't have access to cold water loving mussels, make the broth but choose a different seafood. Try this recipe for fresh mussels cooked in an aromatic Thai style coconut and ginger broth. Crush the garlic, shallots, ginger and chillies into a heavy based pan adding the coconut milk, sugar and bring to the boil. Mussels in Thai Coconut Broth Pacific Northwest Cuisine. Tip mussels into coconut broth, add lime juice and sugar and adjust seasoning to taste.
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