Recipe: Perfect Mussels in Thai Coconut Broth

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Mussels in Thai Coconut Broth. Mussels cooked in a spicy and aromatic coconut broth with Thai curry flavors. [Photographs: J. Kenji Lopez-Alt] 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. I also made Thai rice noodles for my husband and ladled the mussels and broth over them.

Mussels in Thai Coconut Broth This recipe gives traditional French mussels a Thai twist. The broth has a well-balanced combination of flavors: sweet coconut milk, fresh lemongrass, pungent ginger and spicy chilis. Stir in the coconut milk and stock, stirring until it's smooth. You can have Mussels in Thai Coconut Broth using 13 ingredients and 9 steps. Here is how you cook that.

Ingredients of Mussels in Thai Coconut Broth

  1. It's 2 lb of mussels, in shell, washed, debearded.
  2. Prepare 1/2 cup of dry white wine.
  3. It's 1 tbsp of vegetable oil.
  4. Prepare 2 cup of baby bok choy, trimmed, cut into 1in. pieces.
  5. You need 2 1/2 cup of red bell pepper, seeded, finely julienned.
  6. It's 6 tbsp of shallots, thinly sliced.
  7. It's 1 tbsp of ginger and garlic.
  8. Prepare 2 tsp of light brown sugar.
  9. You need 1 tsp of curry powder.
  10. Prepare 1 pinch of cayenne pepper.
  11. It's 1 can of coconut milk (unsweetened), well shaken.
  12. Prepare 1/4 cup of cilantro.
  13. Prepare 4 each of lime wedges.

Bring the mixture to a simmer, stirring continuously. Reduce the heat to medium low. Garnish with the sliced green onions. Stir the mussels well so the broth makes it into the.

Mussels in Thai Coconut Broth instructions

  1. 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..
  2. Save the liquid and transfer the mussles to a bowl, discarding any that failed to open; cover and keep warm..
  3. Pour the liquid through a fine-mesh sieve lined with cheesecloth (muslin) and set aside..
  4. Wipe out pan; add the oil and heat over medium heat..
  5. Add the bok choy, bell pepper, shallots, ginger, and garlic. Cook, stirring, for 5 minutes or until vegetables are almost soft..
  6. Stir in brown sugar, curry powder, and cayenne; cook 1 minute..
  7. Pour in the coconut milk and reserved mussel cooking liquid; bring to a boil..
  8. Divide the mussels and vegetables among warmed bowls and ladle the broth over the top..
  9. Sprinkle with cilantro and serve with lime wedges on the side..

The classic, highly aromatic Thai seasoning for seafood includes lemongrass, galangal, lime leaf, hot pepper and coconut milk. Spicy and refreshing, the bright-tasting broth is a mix of sweet, salty, sour and herbaceous. You may substitute mussels or prawns for the clams. Featured in: When It Comes To Clams, The More Broth, The Better. As soon as it comes to a boil, the mussels go in and the lid goes down.

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