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. In a large sauté pan over medium heat, sauté the garlic and chilies in a small amount of butter. Mussels in Thai Coconut Broth

You can cook Mussels in Thai Coconut Broth using 13 ingredients and 9 steps. Here is how you achieve it.

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

Add coconut milk, curry paste, lime, ginger paste, salt, pepper and bring to a boil. Once bubbling, add the mussels, stir and cover. You can remove them individually as they are opening. Add to a big bowl with the broth and garnish with chopped onion and cilantro.

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..

Mussels in Spicy Coconut Broth Mussels in Spicy Coconut Broth. I also made Thai rice noodles for my husband and ladled the mussels and broth over them. Served with a very simple salad of baby greens, sliced mango, and kiwi with a drizzle of orange juice, olive oil (just a tiny bit), and a squirt of lime.. These spicy Thai mussels are an easy starter that you can make in less than twenty minutes. Steamed in aromatic coconut broth and seasoned with lemongrass, they make a showstopper appetizer.