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Credit: Jennifer Davick; Styling: Linda Hirst

Recipe Summary

hands-on:
15 mins
total:
25 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a medium soup pot over medium heat. Add onion and celery; cook 2 to 3 minutes or until tender and translucent. Add curry powder and cook, stirring often, 1 minute. Stir in white wine; simmer 2 minutes.

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  • Add clam broth, tomato, and salt. Bring to a boil. Add mussels and cook, covered, 3 to 5 minutes or until mussels open. (Discard any that do not.) Add coconut milk, stirring gently. Cover and cook 1 minute or until heated through.

  • Toss cabbage with lime zest and juice in a small bowl. Ladle mussels and soup into shallow bowls, and top with lime slaw.

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