|20 min||10 min||2|
|1 1/3 kg||Blue mussel|
|2 tbsp||Coconut oil|
|1 cup||Green onion, scallion, ramp (chopped)|
|1 1/2 tbsp||Garlic (minced)|
|2 medium||Tomato (diced)|
|1 tbsp minced||Ginger root|
|1/2 whole lime(s)||Lime peel (zest)|
|1/2 whole lime(s)||Lime juice (fresh)|
|1 tsp||Cayenne pepper|
|1 stalk(s) (2oz)||Lemon grass (cut into 3-inch long strips)|
|1 1/2 cup||Coconut milk|
|1 tbsp||Soy sauce, tamari|
|1/4 cup||Cilantro (coriander)|
1. Scrub the mussels under running water and remove the beards with your fingers. Tap all of the mussels with open shells, if the shell doesn’t close throw the mussel away because it is dead.
2. In a large stockpot melt the coconut oil on medium heat. Add the green onions and garlic and cook for roughly 3 minutes, until you can smell the garlic.
3. Add the tomato, ginger, lime juice and zest, cayenne pepper, lemongrass stalk, coconut milk and tamari and bring to a boil.
4. Once the broth is boiling, add the mussels and stir well to coat. Lower the heat to medium low and cook for roughly 6-10 minutes, until all of the mussels have opened. If there are any mussels that have remain closed, throw them away because they were dead before you cooked them.
5. Place the mussels into serving dishes and top with broth and garnish with cilantro.
are an excellent source of Omega 3, selenium and iodine!