Mussels in Spicy Coconut Broth

Ingredients

• 2 teaspoons curry powder red (such as McCormick)
• 14.5 ounce less-sodium chicken broth fat-free canned
• 0.3 cup basil fresh chopped
• 0.3 cup ginger fresh peeled thinly sliced
• 2 tablespoons juice of lemon 
• 0.5 cup coconut milk light
• 2 pounds mussels scrubbed
• 1 Dash salt 
• 1 tablespoon sugar 

Equipment

• bowl
• dutch oven

Directions

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