Mussels in Spicy Coconut Broth

Cooking Light.

• Ready In: 20 mins
• Serves: 2

Ingredients

• 1⁄2 cup light coconut milk
• 1⁄4 cup  thinly sliced peeled fresh ginger
• 1  tablespoon sugar
• 2  tablespoons lemon juice
• 2  teaspoons  red curry powder
• 1  dash salt
• 1 (14 1/2ounce) can  reduced-sodium fat-free chicken broth
• 2  lbs mussels, scrubbed and debearded
• 1⁄4 cup  chopped fresh basil

Directions

1. Combine first 7 ingredients in a Dutch oven, and bring to a boil. Add mussels; cover and cook 5 minutes or until shells open.
2. Remove from heat; discard any unopened shells. Spoon 1 1/2 cups broth mixture into each of 2 soup bowls.
3. Divide mussels evenly among each soup bowl. Garnish with chopped basil.