Ingredients for Mussels In Spicy Coconut Broth
- Light Coconut Milk
- Fresh Ginger
- Sugar
- Lemon Juice
- Curry Powder
- Salt
- Reduced Sodium Fat Free Chicken Broth
- 2 pounds fresh mussels, scrubbed and debearded
- Fresh Basil
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How to Make Mussels In Spicy Coconut Broth
- Heat 2 tablespoons of coconut oil in a large Dutch oven or pot over medium heat. Add 1 finely chopped red chili (remove seeds for less heat), 2 cloves minced garlic, and 1 inch piece of ginger, grated. Sauté for 1 minute until fragrant.
- Stir in 1 (13.5 ounce) can full-fat coconut milk, 1/2 cup chicken broth, 1 tablespoon fish sauce, 1 tablespoon lime juice, and 1/2 teaspoon red pepper flakes. Bring to a simmer.
- Add 2 pounds fresh mussels, scrubbed and debearded.
- Cover and cook for 5-7 minutes, or until all the mussels have opened. Discard any that remain closed.
- Remove from heat and stir in 1/4 cup chopped fresh cilantro.
- Ladle the mussels and broth into two bowls.
- Garnish with extra cilantro and lime wedges, if desired.
Nutrition Information (Approximate per serving)
Sodium
57 g
Sugar
27g
Fat
10g
Carbs
9g
