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Steamed Mussels in Coconut-Lime Broth

Prep time 10 mins
Cook time 34 mins
Yield 4 servings (serving size: about 12 mussels, 1 cup broth, and 1 1/2 teaspoons chopped basil)

Ingredients

  • 2 teaspoons vegetable or canola oil
  • 3/4 cup finely chopped shallots (about 2 large)
  • 3 garlic cloves, finely chopped
  • 1 (13.5-ounce) can light coconut milk
  • 2 cups fat-free, less-sodium chicken broth
  • 1 to 2 tablespoons grated lime rind
  • 1/4 cup fresh lime juice
  • 1 tablespoon fish sauce
  • 1/2 teaspoon crushed red pepper
  • 1 basil sprig
  • 4 pounds mussels, scrubbed and debearded
  • 2 tablespoons chopped fresh basil

Nutrition Information

  • calories 277
  • fat 11.3 g
  • satfat 5.2 g
  • protein 26.8 g
  • carbohydrate 18.8 g
  • cholesterol 54 mg
  • iron 8.5 mg
  • sodium 1234 mg
  • caloriesfromfat 37 %
  • fiber 0.7 g
  • calcium 73 mg

How to Make It

  1. Heat oil in a large Dutch oven over medium heat. Add shallots and garlic; sauté 3 minutes. Add coconut milk and next 5 ingredients; bring to a boil. Add basil sprig. Reduce heat; simmer, uncovered, 15 minutes.

  2. Add mussels; cover and simmer 10 minutes or until shells open. Remove from heat; discard any unopened shells. Place mussels in wide, shallow bowls; ladle broth over mussels. Sprinkle with chopped basil.

Oxmoor House Healthy Eating Collection