Whole30 Steamed Mussels in White Wine
Elevate your seafood night with these flavorful Whole30 Steamed Mussels in White Wine, a clean-eating twist on a classic dish. This quick and easy recipe combines tender, briny mussels with a rich, aromatic broth of coconut milk, chicken broth, and a hint of ghee for a dairy-free indulgence. Delicately seasoned with shallots, garlic, fresh thyme, and a touch of lemon, this comforting dish achieves the perfect balance of brightness and depth. Ready in just 30 minutes and beautifully garnished with fresh parsley, it’s an ideal dish for an impressive yet effortless dinner. Serve with lemon wedges for a zesty finish, and don’t forget to savor every sip of the garlicky broth—this dish is clean eating at its most delicious. Perfect for those following Whole30, paleo, or gluten-free diets!
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Ingredients
- 2 pounds Mussels
- 2 tablespoons Ghee (or clarified butter)
- 2 medium Shallots, finely chopped
- 4 cloves Garlic, minced
- 1 cup Coconut milk (unsweetened, full-fat)
- 1 cup Chicken broth (Whole30-compliant)
- 1 small Lemon, zest and juice
- 2 tablespoons Fresh parsley, chopped
- 3 Fresh thyme sprigs
- 0.5 teaspoon Sea salt
- 0.25 teaspoon Black pepper, freshly ground
- 0.25 teaspoon Red pepper flakes (optional)
- 4 Lemon wedges
Directions
Step 1
Rinse the mussels under cold running water, scrubbing any dirt off their shells and removing any beards. Discard any mussels that are cracked, broken, or do not close when tapped. Set aside.
Step 2
In a large, deep pot with a fitted lid, melt the ghee over medium heat.
Step 3
Add the shallots and sauté for 2-3 minutes until softened and translucent. Stir in the garlic and cook for an additional 1 minute, being careful not to let it burn.
Step 4
Pour in the coconut milk and chicken broth, stirring to combine. Add the lemon zest, lemon juice, thyme sprigs, sea salt, black pepper, and red pepper flakes if using.
Step 5
Bring the mixture to a gentle simmer over medium heat, then add the mussels to the pot. Give everything a quick stir to coat the mussels in the broth.
Step 6
Cover the pot with the lid and steam the mussels for 5-7 minutes, shaking the pot occasionally, until the mussels have opened. Discard any mussels that remain closed after cooking.
Step 7
Remove the pot from the heat and discard the thyme sprigs. Sprinkle the mussels with chopped parsley for garnish.
Step 8
Serve immediately in bowls with plenty of the garlic-coconut broth ladled over the top, alongside lemon wedges for squeezing on top.
Nutrition Facts
| Serving size | (1591.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1903.5 |
| Total Fat 112.2g | 0% |
| Saturated Fat 73.2g | 0% |
| Polyunsaturated Fat 7.0g | |
| Cholesterol 390.2mg | 0% |
| Sodium 5067.8mg | 0% |
| Total Carbohydrate 79.6g | 0% |
| Dietary Fiber 10.5g | 0% |
| Total Sugars 15.1g | |
| Protein 148.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 444.8mg | 0% |
| Iron 55.2mg | 0% |
| Potassium 4792.4mg | 0% |
Source of Calories