Mussels with Red Curry

Ingredients

• 4 ounces gemelli tube-shaped uncooked (short pasta)
• 0.5 cup coconut milk light
• 0.5 cup chicken broth low-sodium
• 2 pounds mussels scrubbed
• 1 teaspoon olive oil 
• 1 tablespoon curry paste red
• 2 tablespoons shallots finely chopped

Equipment

• bowl
• frying pan

Directions

1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Heat olive oil in a large skillet over medium heat.
3. Add shallots, and saut 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.
4. Divide pasta evenly between 2 shallow bowls; pour broth mixture evenly over pasta, and top evenly with mussels.
5. Sprinkle with chopped parsley, if desired.