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.
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Malzemeler
- 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
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Talimatlar
- 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.
Besin Bilgileri
Bu tarifi neden seçmelisin
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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