mussels in spicy coconut broth

Name: Mussels in Spicy Coconut Broth
Prep time: 10 min
Cook time: 5 min
Yield: 2
Cuisine: Thai
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

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

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.

yield 2 serving(s)

prep time 10 Min

cook time 5 Min

method Stove Top

Ingredients For mussels in spicy coconut broth

1/2 c

light coconut milk
1/4 c

thinly sliced peeled fresh ginger
1 Tbsp

sugar, optional
2 Tbsp

lemon juice
2 tsp

red curry powder
1 dash

salt
1

(14.5-ounce) can fat-free, less-sodium chicken broth
2 lb

mussels, scrubbed and debearded
1/4 c

chopped fresh basil

How To Make mussels in spicy coconut broth

1
Combine first 7 ingredients in a Dutch oven, and bring to a boil

2
Add mussels; cover and cook 5 minutes or until shells open. Remove from heat; discard any unopened shells
3
Spoon 1 1/2 cups broth mixture into each of 2 soup bowls.
4
Divide mussels evenly among each soup bowl. Garnish with chopped basil.
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