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Mussels in Spicy Coconut Broth

Photography: Randy Mayor; Styling: Jan Gautro
Yield 2 servings
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

Nutrition Information

  • calories 241
  • caloriesfromfat 27 %
  • fat 7.1 g
  • satfat 2.8 g
  • monofat 1 g
  • polyfat 1.1 g
  • protein 22.9 g
  • carbohydrate 20.3 g
  • fiber 1 g
  • cholesterol 46 mg
  • iron 7.8 mg
  • sodium 940 mg
  • calcium 66 mg

How to Make It

  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.