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

5 Pinches 1 Photo

Annacia *

Moose Jaw, SK

Updated on Jan 16, 2015

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.

Rate

prep time 10 Min

cook time 5 Min

method Stove Top

yield 2 serving(s)

Ingredients

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

How To Make mussels in spicy coconut broth

Step 1

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

Step 2

Add mussels; cover and cook 5 minutes or until shells open. Remove from heat; discard any unopened shells
Step 3

Spoon 1 1/2 cups broth mixture into each of 2 soup bowls.
Step 4

Divide mussels evenly among each soup bowl. Garnish with chopped basil.
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