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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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serve this with chunks of bread to soak up the liquid, courtesy of cooking light Ingredients:
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 |
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.
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