Mussels in Spicy Coconut Broth

Mussels in Spicy Coconut Broth
Photo by Photography: Randy Mayor

Ingredients

  • 1 tablespoon sugar
  • 2 tablespoons lemon juice
  • 1 (14.5-ounce) can fat-free, less-sodium chicken broth
  • ¼ cup thinly sliced peeled fresh ginger
  • Dash of salt
  • 2 pounds mussels, scrubbed and debearded
  • Dash of salt
  • + 11 more ingredients
    • 2 teaspoons red curry powder (such as McCormick)
    • ¼ cup chopped fresh basil
    • ½ cup light coconut milk
    • 1 tablespoon sugar
    • ¼ cup chopped fresh basil
    • 1 (14.5-ounce) can fat-free, less-sodium chicken broth
    • 2 teaspoons red curry powder (such as McCormick)
    • ½ cup light coconut milk
    • 2 tablespoons lemon juice
    • 2 pounds mussels, scrubbed and debearded
    • ¼ cup thinly sliced peeled fresh ginger

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 b...

View full recipe at My Recipes

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