Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, Mussels in Thai Coconut Broth. one of my favorites recipe This time, I will make it a little bit unique. This will be really deliciou

The Ingredients need to make Mussels in Thai Coconut Broth:

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

Step to make Mussels in Thai Coconut Broth:

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 minute
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.

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