MUSSELS IN SPICY COCONUT BROTH

Mussels in Spicy Coconut Broth image

Serve with crusty bread and a crisp salad. The prep time is just for cleaning the mussels if they haven't been cleaned when you get them.

Provided by Annacia * @Annacia

Number Of Ingredients 9

Ingredients

1/2 cup(s) light coconut milk
1/4 cup(s) thinly sliced peeled fresh ginger
1 tablespoon(s) sugar, optional
2 tablespoon(s) lemon juice
2 teaspoon(s) red curry powder
1 dash(es) salt
1 - (14.5-ounce) can fat-free, less-sodium chicken broth
2 pound(s) mussels, scrubbed and debearded
1/4 cup(s) chopped fresh basil

Steps:

Combine first 7 ingredients in a Dutch oven, and bring to a boil
Add mussels; cover and cook 5 minutes or until shells open. Remove from heat; discard any unopened shells
Spoon 1 1/2 cups broth mixture into each of 2 soup bowls.
Divide mussels evenly among each soup bowl. Garnish with chopped basil.

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