spicy coconut mussels Recipe #78798
serve this with chunks of bread to soak up the liquid, courtesy of cooking light
by chia
20 min | 10 min prep
SERVES 2
- 1/2 can coconut milk
- 1/4 cup peeled sliced ginger
- 1 tablespoon sugar
- 2 tablespoons lemon juice
- 2 teaspoons curry powder
- 1 can chicken broth
- 2 lbs mussels
- 1/4 cup fresh basil, chiffonaded
- combine the first seven ingredients in a skillet, bring to a boil.
- add mussels, cover, and cook 5 minutes until shells open.
- discard any unopened mussels garnish with basil.
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5 stars