Mussels In Spicy Coconut Broth

Cooking light.

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 among each soup bowl.

Garnish with chopped basil.

light coconut milk, fresh ginger, sugar, lemon juice, curry powder, salt, reduced-sodium fat-free chicken broth, mussels, fresh basil