Mussels in Thai Coconut Broth Recipe

Name: Mussels in Thai Coconut Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb mussels, in shell, washed, debearded; 1/2 cup dry white wine; 1 tbsp vegetable oil; 2 cup baby bok choy, trimmed, cut into 1in. pieces; 2 1/2 cup red bell pepper, seeded, finely julienned; 6 tbsp shallots, thinly sliced; 1 tbsp ginger and garlic; 2 tsp light brown sugar; 1 tsp curry powder; 1 pinch cayenne pepper; 1 can coconut milk (unsweetened), well shaken; 1/4 cup cilantro; 4 each lime wedges

Servings: persons

2 lb mussels, in shell, washed, debearded
1/2 cup dry white wine
1 tbsp vegetable oil
2 cup baby bok choy, trimmed, cut into 1in. pieces
2 1/2 cup red bell pepper, seeded, finely julienned
6 tbsp shallots, thinly sliced
1 tbsp ginger and garlic
2 tsp light brown sugar
1 tsp curry powder
1 pinch cayenne pepper
1 can coconut milk (unsweetened), well shaken
1/4 cup cilantro
4 each lime wedges

1
Place the mussels in the saucepan; discard any that fail to close to the touch.
2
Add the wine and bring to a boil over high heat.
3
Cover and cook, shaking, until the mussels open, about 5 minutes.
4
Save the liquid and transfer the mussles to a bowl, discarding any that failed to open; cover and keep warm.
5
Pour the liquid through a fine-mesh sieve lined with cheesecloth (muslin) and set aside.
6
Wipe out pan; add the oil and heat over medium heat.
7
Add the bok choy, bell pepper, shallots, ginger, and garlic.
8
Cook, stirring, for 5 minutes or until vegetables are almost soft.
9
Stir in brown sugar, curry powder, and cayenne; cook 1 minute.
10
Pour in the coconut milk and reserved mussel cooking liquid; bring to a boil.
11
Divide the mussels and vegetables among warmed bowls and ladle the broth over the top.
12
Sprinkle with cilantro and serve with lime wedges on the side.

197

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 lb mussels, in shell, washed, debearded, 1/2 cup dry white wine, 1 tbsp vegetable oil, 2 cup baby bok choy, trimmed, cut into 1in. pieces, and more.

Yes, Mussels in Thai Coconut Broth falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mussels in Thai Coconut Broth

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions