Steamed Mussels In Coconut-Lime Broth

• 2 teaspoons vegetable or canola oil
• 3/4 cup finely chopped shallots (about 2 large)
• 3 garlic cloves, finely chopped
• 1 (13.5-ounce) can light coconut milk
• 2 cups fat-free, less-sodium chicken broth
• 1 to 2 tablespoons grated lime rind
• 1/4 cup fresh lime juice
• 1 tablespoon fish sauce
• 1/2 teaspoon crushed red pepper
• 1 basil sprig
• 4 pounds mussels, scrubbed and debearded
• 2 tablespoons chopped fresh basil

1. Heat oil in a large Dutch oven over medium heat. Add shallots and garlic; saute 3 minutes. Add coconut milk and next 5 ingredients; bring to a boil. Add basil sprig. Reduce heat; simmer, uncovered, 15 minutes.
2. Add mussels; cover and simmer 10 minutes or until shells open. Remove from heat; discard any unopened shells. Place mussels in wide, shallow bowls; ladle broth over mussels. Sprinkle with chopped basil.

vegetable, shallots, garlic, light coconut milk, chicken broth, lime rind, lime juice, fish sauce, red pepper, basil, mussels, fresh basil

Taken from www.myrecipes.com/recipe/steamed-mussels-coconut-lime-broth (may not work)