Spicy Mussels in Coconut Broth

Serves 2


  • 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


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.

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