Serves 2

Ingredients

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

directions

Combine the first 7 ingredients in a Dutch oven, and bring to a boil, Add mussels; cover and cook 5 minutes or until shells open.

Removed from heat; discard any unopened shells. Spoon 1 1/2 cups broth mixture into each of 2 soup bowls. Divine mussels evenly among each soup bowl. Garnish with chopped basil.