A light yet satisfying Paleo-friendly dish featuring fresh mussels steamed in a fragrant broth of coconut milk, fennel, and leek. A unique and elegant meal that's quick to prepare.
*Zdjęcie ma charakter poglądowy i może różnić się od rzeczywistego przepisu (generowane przez AI).*
Składniki
- 1 kg fresh mussels, cleaned and debearded
- 1 large fennel bulb, thinly sliced
- 1 large leek, white and light green parts only, sliced
- 3 cloves garlic, minced
- 200 ml full-fat coconut milk
- 250 ml vegetable broth
- 30 ml extra virgin olive oil
- 1 lemon, for juice
- 1/2 bunch fresh parsley, chopped
- Sea salt and black pepper to taste
Dostępne dla członków NutriPro.
Instrukcje
- 1.In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced fennel and leek and sauté for 5-7 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- 2.Pour in the vegetable broth and coconut milk. Bring to a gentle simmer and season with salt and pepper.
- 3.Add the cleaned mussels to the pot. Cover with a lid and cook for 5-7 minutes, or until all the mussels have opened. Shake the pot occasionally to ensure even cooking.
- 4.Discard any mussels that did not open. Squeeze the juice of half a lemon over the mussels and stir in the fresh chopped parsley.
- 5.Divide the mussels and broth among four bowls. Serve immediately, garnished with extra parsley if desired.
Informacje odżywcze
Dlaczego ten przepis
This recipe is rich in lean protein and omega-3s from mussels, promoting muscle health and reducing inflammation. The coconut broth provides healthy fats, while fennel and leek offer essential fiber and vitamins for a balanced, grain-free, and dairy-free meal.
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