I live in a beautiful area of Wisconsin right on the St. Croix River. The St. Croix is a very clean river and home to the widest variety of mussels in the entire world. I included this recipe to serve as a teaching tool as well as an easy dinner. Many seafood options may sound like they are carb-free, but in reality, mussels, scallops, and other shellfish contain carbohydrates. To check the exact amounts of carbs in specific shellfish. I use frozen mussels to make this dish; they’re easy to use (no cleaning necessary) and widely available. If you can find fresh mussels, feel free to use them instead of frozen if you like.
Ingredients
- ¼ cup coconut oil
- ½ cup thinly sliced onions
- 1 tablespoon grated fresh ginger
- 1 tablespoon garam masala
- 1 (13½-ounce) can full-fat coconut milk
- ¾ cup chicken bone broth, store-bought or homemade
- 1 teaspoon fine sea salt or Seasoned Salt
- 3 pounds frozen mussels (on the half shell), thawed
- 1 tablespoon chopped fresh flat-leaf parsley (optional)
- Lime wedges, for serving
How to Make It
- Heat the coconut oil in a large, deep pot, such as a Dutch oven, over medium-high heat. Add the onions and sauté until golden brown, about 3 minutes. Add the ginger and garam masala and fry for another minute to open up the spices. Stir in the coconut milk and broth. Season with the salt.
- Lower the heat under the pot to medium. Place the thawed mussels in the coconut milk and broth mixture to heat through, about 5 minutes.
- Arrange the mussels in shallow bowls. Spoon some of the broth from the pot over the top and garnish with chopped parsley if desired. Serve with lime wedges.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 412 kcal Calories from Fat: 253.8 kcal |
|
% Daily Value*
|
| Total Fat 28.2 g 81% |
Trans Fat 0.0 g |
carbohydrates 11.4 g 9% |
Dietary Fiber 7.4 g 19% |
Protein 28.8 g 58% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |