Coconut and Basil Steamed Mussels

• 2 teaspoons Canola Oil
• 1/4 cups Shallots, Minced
• 2 teaspoons Garlic, Minced
• 1/4 cups Fresh Basil
• 1 cup Light Canned Coconut Milk
• 23 cups Water
• 13 cups Chicken Broth
• 1 Tablespoon Lime Juice
• 1 teaspoon Dark Brown Sugar
• 1 teaspoon Fish Sauce
• 1 teaspoon Hot Chili Sauce (like Sriracha)
• 1 pound Fresh Mussels, Scrubbed And Debearded

1. Heat a Dutch oven over medium heat.
2. Add oil to pan.
3. Add shallots and garlic and cook until tender.
4. Tear your basil and set aside.
5. Into the Dutch oven stir coconut milk, water, chicken broth, freshly-torn basil, lime juice, brown sugar, fish sauce and Sriracha.
6. Bring this mixture to a boil.
7. Then add your mussels into the Dutch oven and cover the pot.
8. Cook about five minutes or until shells are open.
9. Discard any unopened shells.
10. Divide mussels between 2 serving bowls and keep warm.
11. I did this by putting aluminum foil over the bowls.
12. Bring the broth mixture to a boil once more and cook for five more minutes.
13. Divide sauce over each bowl.
14. Serve with a chunky piece of bread.
15. Rice would also work.
16. Adapted from Cooking Light.

canola oil, shallots, garlic, fresh basil, coconut milk, water, chicken broth, lime juice, brown sugar, fish sauce, chili sauce, mussels

Taken from tastykitchen.com/recipes/main-courses/coconut-and-basil-steamed-mussels/ (may not work)