Mussels in Spicy Coconut Broth

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

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Nutritional Information

Amount per serving
  • Calories: 241
  • Calories from fat: 27%
  • Fat: 7.1g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 1.1g
  • Protein: 22.9g
  • Carbohydrate: 20.3g
  • Fiber: 1g
  • Cholesterol: 46mg
  • Iron: 7.8mg
  • Sodium: 940mg
  • Calcium: 66mg

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

  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.
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