4 servings (serving size: about 12 mussels, 1 cup broth, and 1 1/2 teaspoons chopped basil)
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
How to Make It
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.
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
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