Mussels in Spicy Coconut Broth

Mussels in Spicy Coconut Broth Recipe
Photography: Randy Mayor; Styling: Jan Gautro
While broth mixture comes to a boil, scrub and debeard mussels. Slice basil while mussels cook.

Yield:

2 servings

Recipe from

Cooking Light

Nutritional 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

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

Preparation

Combine first 7 ingredients in a Dutch oven, and bring to a boil. Add mussels; cover and cook 5 minutes or until shells open.

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.

Note:

Lorrie Hulston Corvin,

January 2003
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