Mussels With Red Curry

• 4 ounces uncooked gemelli (short tube-shaped pasta)
• 1 teaspoon olive oil
• 2 tablespoons finely chopped shallots
• 1/2 cup light coconut milk
• 1/2 cup low-sodium chicken broth
• 1 tablespoon red curry paste
• 48 mussels (about 2 pounds), scrubbed and debearded
• Chopped parsley (optional)

1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Heat olive oil in a large skillet over medium heat. Add shallots, and saute 1 minute. Stir in coconut milk, chicken broth, and curry paste, stirring well. Bring to a boil, and add mussels. Cover, reduce heat, and simmer 4 minutes or until mussel shells open. Discard any unopened shells.
3. Divide pasta evenly between 2 shallow bowls; pour broth mixture evenly over pasta, and top evenly with mussels. Sprinkle with chopped parsley, if desired.

gemelli, olive oil, shallots, light coconut milk, chicken broth, red curry, mussels, parsley

Taken from www.myrecipes.com/recipe/mussels-with-red-curry (may not work)