Coconut and Basil Steamed Mussels



2 teaspoons canola oil
1/4 cup minced shallots
2 teaspoons bottled minced garlic
1 cup light coconut milk
2/3 cup water
1/3 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, such as Huy Fong)
24 mussels (about 1 pound), scrubbed and debearded
Thinly sliced basil (optional)

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.

Yield: 1 pound

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