Mussels in Spicy Coconut Broth

Name: Mussels in Spicy Coconut Broth
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 2 teaspoons red curry powder (such as McCormick); 411 grams fat-free, less-sodium chicken broth; 59 milliliters chopped fresh basil; 59 milliliters thinly sliced peeled fresh ginger; 2 Tbsps lemon juice; 118 milliliters light coconut milk; 907 grams mussels, scrubbed and debearded; 1 Dash salt; 1 Tbsp sugar

Mussels in Spicy Coconut Broth is a gluten free, dairy free, and fodmap friendly hor d'oeuvre. This recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 2. One serving contains 298 calories, 29g of protein, and 10g of fat. A mixture of sugar, mussels, ginger, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Combine first 7 ingredients in a Dutch oven, and bring to a boil.

Equipment you will use

Dutch Oven

Add mussels; cover and cook 5 minutes or until shells open.

Ingredients you will need

Mussels

Pasta Shells

Remove from heat; discard any unopened shells. Spoon 1 1/2 cups broth mixture into each of 2 soup bowls. Divide mussels evenly among each soup bowl.

Ingredients you will need

Mussels

Pasta Shells

Broth

Soup

Equipment you will use

Bowl

Garnish with chopped basil.

Ingredients you will need

Basil

Equipment

Dutch Oven

Bowl

Ingredients

Servings:

2teaspoons

red curry powder (such as McCormick)411grams

fat-free, less-sodium chicken broth 59milliliters

chopped fresh basil 59milliliters

thinly sliced peeled fresh ginger 2Tbsps

lemon juice 118milliliters

light coconut milk 907grams

mussels, scrubbed and debearded 1Dash

salt 1Tbsp

sugar

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Foley Johnson Carneros Chardonnay with a 4.6 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.