Photo: Jennifer Davick; Styling: Linda Hirst
Makes 4 servings
1. Heat olive oil in a medium soup pot over medium heat. Add onion and celery; cook 2 to 3 minutes or until tender and translucent. Add curry powder and cook, stirring often, 1 minute. Stir in white wine; simmer 2 minutes.
2. Add clam broth, tomato, and salt. Bring to a boil. Add mussels and cook, covered, 3 to 5 minutes or until mussels open. (Discard any that do not.) Add coconut milk, stirring gently. Cover and cook 1 minute or until heated through.
3. Toss cabbage with lime zest and juice in a small bowl. Ladle mussels and soup into shallow bowls, and top with lime slaw.