Curried Mussel Soup With Lime Slaw

• 1 tablespoon olive oil
• 3/4 cup finely diced onion
• 3/4 cup finely diced celery
• 2 teaspoons curry powder
• 1/2 cup dry white wine
• 1 cup clam broth
• 1 cup diced tomato
• 1/2 teaspoon kosher salt
• 1 1/2 pounds mussels, scrubbed and debearded
• 1 (13.66-ounce) can unsweetened coconut milk
• 1 cup finely shredded Napa cabbage
• 1/4 teaspoon lime zest
• 1 1/2 tablespoons fresh lime juice

1. Heat olive oil in a medium soup pot over medium heat. Add onion and celery; cook 2 to 3 minutes or until tender and translucent. Add curry powder and cook, stirring often, 1 minute. Stir in white wine; simmer 2 minutes.
2. Add clam broth, tomato, and salt. Bring to a boil. Add mussels and cook, covered, 3 to 5 minutes or until mussels open. (Discard any that do not.) Add coconut milk, stirring gently. Cover and cook 1 minute or until heated through.
3. Toss cabbage with lime zest and juice in a small bowl. Ladle mussels and soup into shallow bowls, and top with lime slaw.

olive oil, onion, celery, curry powder, white wine, clam broth, tomato, kosher salt, mussels, unsweetened coconut milk, cabbage, lime zest, lime juice

Taken from www.myrecipes.com/recipe/curried-mussel-soup-lime-slaw (may not work)