Steamed Mussels with Basil

Debeard the mussels and scrub them well. Set aside. In a very large stockpot over high temperature, heat the shallots, garlic, ginger, wine, coconut milk, lime juice, and basil just to a boil. Add the mussels. Cover and cook for 7 to 10 minutes, or until all the mussels have opened. Discard any that have not opened after 10 minutes. Remove the mussels from the pan with a slotted spoon and distribute them among 4 bowls. Season the broth with salt and pepper to taste, adding chile oil if you prefer a spicier taste. Pour the broth over the mussels and serve hot. Serves four. Per serving: 337 Calories (kcal); 29g Total Fat; (70% calories from fat); 5g Protein; 23g Carbohydrate; 0mg Cholesterol; 25mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1 Fruit; 6 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.