Mussels In Coconut Broth

Nutrition Facts

Servings:
4
Amount Per Serving:
400 g

Calories

399

Protein:
27.2 g
Total Carbohydrates:
11.2 g
Sugar:
5.2 g
fibre:
Total Fat:
23.6 g
Saturated:
17.5 g
Trans:
Unsaturated:
Cholesterol:
Sodium:
1490 mg

Mussels In Coconut Broth

Another one of those dishes sure to impress. Perfect for a winter dinner party served with cauliflower rice (or a cheeky slice of sourdough if you’re anything like my mother-in-law). You’ll know the mussels are done when they open. Don’t overcook them, they don’t take long. Here’s how to do it:
Paleo icon Keto icon Gluten-Free icon Nut Free icon Soy Free icon Industrialized icon

Serves

forksvg 4

Preptime

clocksvg 00hr 15min

Cooktime

clocksvg 00hr 30min

Ingredients

  • 1 tbs Butter
  • 1 Finely chopped Brown onion
  • 1/2 bunch Coriander – stalks finely chopped and leaves roughly chopped
  • 4 Garlic Cloves- Finely Chopped
  • 1 Leek-Sliced
  • 1 Long red chilli (optional) – deseeded and finely chopped *
  • 1/2 Bunch English spinach – roughly chopped
  • 400ml Coconut cream/milk
  • 1/2 cup Chicken stock
  • Splash White wine (optional)
  • 500g Mussels – Vacuum sealed bag from fishmonger
  • 1/2 Lemon - juiced

Method:

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  1. In a large frypan heat the butter on med heat
  2. Add the onion, coriander stalks, chili* and garlic, and cook till softened.
  3. Add the chopped leek and add the stock and/or white wine and turn up the heat – allow the alcohol to burn off
  4. Add the spinach, coconut cream and stir.
  5. Add the mussels and ensure to coat the mussels with the sauce.
  6. Pop the lid on and cook for 5-6 min on medium heat.
  7. Once the mussels are open they are ready – serve in a deep bowl and garnish with some coriander leaves and a squeeze of lemon
  8. Enjoy

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