Mussels in Thai Coconut Broth


  • 2 lbs. mussels, well scrubbed and debearded
  • 1/2 cup dry white wine
  • 1 tablespoon canola oil
  • 2 heads baby bok choy, trimmed & cut into 1" pieces
  • 1 red bell pepper, julienned
  • 2 shallot, thinly sliced
  • 2 teaspoons light brown sugar
  • 1 teaspoon curry powder
  • 1 large pinch cayenne pepper
  • 1 can coconut milk, well shakened
  • 1/4 cup cilantro
  • 4 lime wedge


  • Place the mussels in a large saucepan, discarding any that fail to close to the touch. Add the wine and bring to a boil over high heat,. Cover and cook, shaking the pan occasionally, until the mussels open, about 5 minutes. Using a slotted spoon, transfer the mussels to a bowl, discarding any that failed to open; cover and keep warm. Pour the liquid in the pan through a fine-mesh sieve lined with cheesecloth and set aside.
  • Wipe out the pan, add the canola oil to it, and place over medium-high heat. When the oil is hot, add the bok choy, bell pepper, and shallots and cook, stirring, until the vegetables are soft, about 5 minutes. Stir in the brown sugar, curry powder and cayenne. our n the coconut milk and the reserved mussel cooking liquid and bring to a boil over high heat.
  • Divide the mussels among warmed bowls and ladle the broth over the top, dividing evenly. Sprinkle with the cilantro and serve immediately with the lime wedges on the side.


  • Source:
  • "The Pacific Northwest"
  • SOURCE: Williams-Sonoma