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Curried Mussel Soup with Lime Slaw

Photo: Jennifer Davick; Styling: Linda Hirst

Hands-on time 15 mins
Total time 25 mins

Makes 4 servings


  • 1 tablespoon olive oil
  • 3/4 cup finely diced onion
  • 3/4 cup finely diced celery
  • 2 teaspoons curry powder
  • 1/2 cup dry white wine
  • 1 cup clam broth
  • 1 cup diced tomato
  • 1/2 teaspoon kosher salt
  • 1 1/2 pounds mussels, scrubbed and debearded
  • 1 (13.66-ounce) can unsweetened coconut milk
  • 1 cup finely shredded Napa cabbage
  • 1/4 teaspoon lime zest
  • 1 1/2 tablespoons fresh lime juice

How to Make It

  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.

    Preparing Mussels
  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.