Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Ingredients[]
- 1/2 cup light coconut milk
- 1/4 cup thinly sliced peeled fresh ginger
- 2 tablespoons lemon juice
- 1 tablespoon sugar
- 2 teaspoons red curry powder
- Dash of salt
- 1 can fat-free, less-sodium chicken broth
- 2 pounds mussels, scrubbed and debearded
- 1/4 cup chopped fresh basil
Directions[]
- 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 between bowls.
- Garnish with chopped basil.
Yield: 2 servings