Coconut and Basil Steamed Mussels

Ingredients

• 0.3 cup torn basil fresh
• 2 teaspoons bottled garlic minced
• 2 teaspoons canola oil 
• 1 teaspoon brown sugar dark
• 0.3 cup less-sodium chicken broth fat-free
• 1 teaspoon fish sauce 
• 1 cup coconut milk light
• 1 tablespoon juice of lime fresh
• 1 pound mussels scrubbed
• 0.3 cup shallots minced
• 0.5 teaspoon sriracha such as huy fong) hot
• 0.7 cup water 

Equipment

• bowl
• frying pan
• sauce pan
• slotted spoon
• dutch oven

Directions

1. Heat a Dutch oven over medium heat.
2. Add oil to pan, swirling to coat.
3. Add shallots and garlic to pan; cook 2 minutes or until tender, stirring frequently. Stir in coconut milk and next 7 ingredients (through Sriracha); bring to a boil.
4. Add mussels to pan; cover and cook 5 minutes or until shells open. Discard any unopened shells.
5. Remove mussels from pan with a slotted spoon, reserving broth mixture. Divide mussels between 2 serving bowls; keep warm. Bring broth mixture to a boil; cook 5 minutes.
6. Pour 1 cup sauce over each bowl.
7. Sprinkle with sliced basil, if desired.
8. Combine 1 cup water, 1/2 cup jasmine rice, 1 teaspoon butter, 1/4 teaspoon kosher salt, and 1 thinly sliced green onion in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes; remove from heat.
9. Let stand 5 minutes. Fluff with a fork.