Mussels In Spicy Coconut Broth

== Description ==
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
== Ingredients ==
* 1/2 cup light coconut milk
* 1/4 cup thinly sliced peeled fresh ginger
* 2 tablespoons lemon juice
* 1 tablespoon sugar
* 2 teaspoons red curry powder
* Dash of salt
* 1 can fat-free, less-sodium chicken broth
* 2 pounds mussels, scrubbed and debearded
* 1/4 cup chopped fresh basil
== Directions ==
# 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 between bowls.
# Garnish with chopped basil.
Yield: 2 servings
Category:Low-calorie Recipes
Category:Low-fat Recipes
Category:Healthy Main Dishes
Category:Healthy Recipes
Category:Healthy Soups
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Category:American Meat Dishes
Category:American Main Dishes
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Category:Quick and Easy Main Dishes
Category:Quick And Easy Soups
Category:American Soups
Category:Soup Recipes
Category:Seafood Soup Recipes
Category:Seafood Recipes
Category:Coconut milk Recipes
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Category:Chicken stock and broth Recipes
Category:Stock and broth Recipes
Category:Mussel Recipes
Category:Basil Recipes