spicy coconut mussels

chia's Note:

serve this with chunks of bread to soak up the liquid, courtesy of cooking light

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 2

• ½ can coconut milk
• ¼ cup peeled sliced ginger
• 1 tablespoon sugar
• 2 tablespoons lemon juice
• 2 teaspoons curry powder
• 1 can chicken broth
• 2 lbs mussels
• ¼ cup fresh basil , chiffonaded

Directions:

1. combine the first seven ingredients in a skillet, bring to a boil.
2. add mussels, cover, and cook 5 minutes until shells open.
3. discard any unopened mussels garnish with basil.

Reviews

[Pets'R'us]

This was soo easy and delicious! Made it as written and served it with crusty bread and a tomato salad. Might add a finely chopped chili pepper and some garlic next time, its a recipe to play with! Thanks Chia!!

[Geema]

I could have eaten this whole batch of mussels all by myself, but unfortunately had to share with a friend. We both loved the spicy broth and the juicy tenderness of the mussels, wiping our bowls clean with some delicious French bread. I followed your instructions to the letter, which were so simple and easy to follow. I think that some chopped cilantro would be good with this instead of the basil, and I might try it next time. Good one, Chia.

[Canada Goose]

Great broth! I made it as written except substituted 1/2 tsp powdered ginger as I had no fresh stuff. We drank the remaining broth. Worth trying!