Coconut and Basil Steamed Mussels

Last’s night dinner was from Cooking Light Magazine. It has became one of our favorite seafood dishes. It only takes 20 minutes to make and the mussels are amazing! I serve this dish with warm toasted French Baguette. Dipping the Baguette in the coconut and basil sauce is heavenly.

Ingredients:
2 teaspoons canola oil
1/4 cup minced shallots
2 teaspoons minced garlic
1 cup light coconut milk
1 cup fat-free, less-sodium chicken broth
1/4 cup torn fresh basil
1 tablespoon fresh lime juice
1 teaspoon dark brown sugar
1 teaspoon fish sauce
1/2 to 1 teaspoon Sriracha (hot chile sauce)
2 lbs mussels scrubbed and debearded

Directions:
1. Heat a Dutch oven over medium heat. Add oil to pan, swirling to coat. Add shallots and garlic to pan; cook 2 minutes or until tender, stirring frequently. Stir in coconut milk and next 7 ingredients (through Sriracha); bring to a boil. Add mussels to pan; cover and cook 5 minutes or until shells open. Discard any unopened shells.

2. Remove mussels from pan with a slotted spoon, reserving broth mixture. Divide mussels between 2 serving bowls; keep warm. Bring broth mixture to a boil; cook 5 minutes. Pour 1 cup sauce over each bowl. Sprinkle with sliced basil, if desired.