Coconut and Basil Steamed Mussels

Just writing out this recipe has got my mouthwatering. These mussels are so delicious. You've got to pair this with some white wine and crusty bread. You'll be sopping up every last drop of the broth mixture with your bread.

INGREDIENTS

• 2 teaspoons olive oil
• 1/4 cup minced shallots
• 2 teaspoons minced garlic
• 1 cup light coconut milk
• 2/3 cup water
• 1/3 cup chicken broth
• 1/4 cup fresh basil- julienned
• 1 tablespoon fresh lime juice
• 1 teaspoon dark brown sugar
• 1 teaspoon fish sauce
• 1/2 to 1 teaspoon Sriracha - optional
• 24 mussels (about 1 pound), scrubbed and debearded

INSTRUCTIONS

1. Heat a Dutch oven over medium heat. Add oil to pan, swirling to coat. Add shallots and garlic to pan; cook 2 minutes or until tender, stirring frequently.
   
2. Stir in coconut milk and next 7 ingredients (through Sriracha); bring to a boil.
   
3. Add mussels to pan; cover and cook 5 minutes or until shells open. Discard any unopened shells.
4. 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. Pour 1 cup sauce over each bowl. Sprinkle with sliced basil, if desired.
5. Scallion rice: 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. Let stand 5 minutes. Fluff with a fork.