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Recipe Summary

prep:
10 mins
cook:
34 mins
total:
44 mins
Yield:
4 servings (serving size: about 12 mussels, 1 cup broth, and 1 1/2 teaspoons chopped basil)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

277 calories; fat 11.3g; saturated fat 5.2g; protein 26.8g; carbohydrates 18.8g; cholesterol 54mg; iron 8.5mg; sodium 1234mg; calories from fat 37%; fiber 0.7g; calcium 73mg.
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