Curried Coconut Mussels

I made this recipe tonight (April 24, 2012) from Cooking Light, June 2011, and it was amazing. Fast and easy and fantastic gingery, garlicky flavors. Make sure to serve the mussels with a loaf of French bread to sop up the broth.
- Terry

INGREDIENTS

1 tablespoon olive oil

2 cups chopped onion
1 tablespoon finely chopped peeled fresh ginger

2 garlic cloves, minced

1 jalapeño pepper, chopped
2 teaspoons red curry paste
1 cup light coconut milk
1/2 cup dry white wine
1 teaspoon dark brown sugar

1/4 teaspoon kosher salt
2-3 pounds small mussels, scrubbed and debearded (about 60)

3/4 cup small basil leaves, divided
3 tablespoons fresh lime juice
4 lime wedges

INSTRUCTIONS

Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion, ginger, garlic, and jalapeño; sauté 3 minutes, stirring frequently.

Stir in curry paste; cook 30 seconds, stirring constantly. Add coconut milk, wine, sugar, and salt; bring to a boil. Cook 2 minutes.

Stir in mussels; cover and cook 5 minutes or until mussels open. Discard any unopened shells. Stir in 1/2 cup basil and juice.

Divide mussels mixture evenly among 4 bowls, and spoon the coconut mixture evenly over mussels. Sprinkle each serving with 1 tablespoon remaining basil; serve with lime wedges.

Amount per serving Calories: 241, Fat: 9.9g, Saturated fat: 4g, Fiber: 1.7g, Sodium: 594mg