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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
4 ounces uncooked gemelli (short tube-shaped pasta) |
1 teaspoon olive oil |
2 tablespoons finely chopped shallots |
1/2 cup light coconut milk |
1/2 cup low-sodium chicken broth |
1 tablespoon red curry paste |
48 mussels (about 2 pounds), scrubbed and debearded |
chopped parsley (optional) |
Directions:
1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Heat olive oil in a large skillet over medium heat. Add shallots, and sauté 1 minute. Stir in coconut milk, chicken broth, and curry paste, stirring well. Bring to a boil, and add mussels. Cover, reduce heat, and simmer 4 minutes or until mussel shells open. Discard any unopened shells.
3. Divide pasta evenly between 2 shallow bowls; pour broth mixture evenly over pasta, and top evenly with mussels. Sprinkle with chopped parsley, if desired.
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