Mussels in Spicy Coconut Broth |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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While broth mixture comes to a boil, scrub and debeard mussels. Slice basil while mussels cook. Ingredients:
1/2 cup light coconut milk |
1/4 cup thinly sliced peeled fresh ginger |
1 tablespoon sugar |
2 tablespoons lemon juice |
2 teaspoons red curry powder (such as mccormick) |
dash of salt |
1 (14.5-ounce) can fat-free, less-sodium chicken broth |
2 pounds mussels, scrubbed and debearded |
1/4 cup chopped fresh basil |
Directions:
1. Combine first 7 ingredients in a Dutch oven, and bring to a boil. Add mussels; cover and cook 5 minutes or until shells open.
2. Remove from heat; discard any unopened shells. Spoon 1 1/2 cups broth mixture into each of 2 soup bowls. Divide mussels evenly among each soup bowl. Garnish with chopped basil.
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