1/2 C. light coconut milk
1/4 C. thinly sliced peeled fresh ginger
1 T. sugar
2 T. lemon juice
2 tsp. red curry powder
Dash of salt
1 (14.5-oz.) can fat-free, less-sodium chicken broth
2 lb. mussels, scrubbed and debearded
1/4 C. chopped fresh basil

Combine first 7 ingredients in a Dutch oven, and bring to a boil. Add mussels; cover and cook 5 minutes or until shells open. Remove from heat; discard any unopened shells. Spoon 1 1/2 C. broth mixture into each of 2 soup bowls. Divide mussels evenly among each soup bowl. Garnish with chopped basil.

Yield: 2 servings
Calories: 241
Fat: 7.1g
Fiber: 0g