Healthy, low-carb and flavorful!
Some dishes are naturally grain-free and low-carb. Mussles is one of those, though in the old days, I would have sopped this up with crusty bread. For the most part, we aren’t big on eating breads anymore (even the grain-free ones) but if you are, by all means, enjoy it with this broth!!
This is one of those thrown-together recipes that just sort of happens and is dependent on what I have on hand. We had a bag of mussels to use, so I decided to saute some diced vegetables in coconut oil, add some chicken broth and chopped cilantro, and use the broth to steam mussels.
Again, not so much of a recipe as a list of ingredients that can change depending on what you like and what you have on hand. This had a nice spiciness to it without being too hot, and the ginger, garlic and cilantro add balance. The sun-dried tomatoes are slightly tangy and sweet, softened in the broth, and the fennel adds a slight hint of sweetness as well.
- coconut oil
- a few cloves of garlic, diced
- tablespoon or so of chopped fresh ginger
- several sun-dried tomatoes, chopped
- 1/2 onion, chopped
- 1/4- 1/2C fennel, chopped
- 1 hot salsa pepper, chopped
Saute all above ingredients together until they begin to soften.
- 4C chicken broth
- 1/2C fresh cilantro, chopped
- salt, pepper and spices to taste
Add broth, cilantro and seasonings and bring to a boil.
Add mussels, toss, and steam, covered for several minutes or until mussels open. (Discard any mussels that do not open.)