Mussels in Thai Coconut Broth

• 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.

mussels, white wine, vegetable oil, baby bok choy, red bell pepper, shallots, ginger, brown sugar, curry powder, cayenne pepper, coconut milk, cilantro, lime wedges

Taken from cookpad.com/us/recipes/366752-mussels-in-thai-coconut-broth (may not work)