Mussels with Red Curry

Ingredients

• 4 ounces uncooked gemelli (short tube-shaped pasta)
• 1 teaspoon olive oil
• 2 tablespoons finely chopped shallots
• 1/2 cup light coconut milk
• 1/2 cup low-sodium chicken broth
• 1 tablespoon red curry paste
• 48 mussels (about 2 pounds), scrubbed and debearded
• Chopped parsley (optional)

Preparation

1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Heat olive oil in a large skillet over medium heat. Add shallots, and sauté 1 minute. Stir in coconut milk, chicken broth, and curry paste, stirring well. Bring to a boil, and add mussels. Cover, reduce heat, and simmer 4 minutes or until mussel shells open. Discard any unopened shells.
3. Divide pasta evenly between 2 shallow bowls; pour broth mixture evenly over pasta, and top evenly with mussels. Sprinkle with chopped parsley, if desired.