Bok Choy and Mussels in Coconut-Lime Broth

A light coconut broth bathes plump mussels, creamy potatoes and crisp-tender bok choy in this aromatic, Asian-inspired meal. Prep tip: A mussel's beard, or byssus thread, is the fiber that protrudes from the shell. Your market's fishmonger can remove them for you. Ingredient tip: Look for frozen fish stock at your natural market; it's sold in tubs, usually near the fish counter. Defrost before using.

Ingredients

• 3/4 pound fingerling potatoes, scrubbed and cut into 1/4-inch rounds
• 1 tablespoon toasted sesame oil
• 1/2 cup minced shallots
• 1 tablespoon grated fresh ginger
• 1 tablespoon minced garlic
• 1 cup fish stock (fumet)
• 1 cup light coconut milk
• 1/2 cup water
• Juice of 2 limes
• 2 teaspoons low-sodium soy sauce
• 1/2 pound baby bok choy (about 3), bases trimmed, quartered
• 2-3 pounds mussels, scrubbed and bearded (discard open or cracked mussels)
• 2 tablespoons chopped fresh cilantro, for garnish

Servings 4 people

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Notes

PER SERVING: 382 cal, 30% fat cal, 13g fat, 4g sat fat, 64mg chol, 32g protein, 34g carb, 3g fiber, 875mg sodium