Whole30 Steamed Mussels in White Wine
Dive into a seafood feast with this Whole30 Steamed Mussels in White Wine recipe, featuring tender mussels bathed in a rich, aromatic garlic-coconut broth. Perfectly cooked in just 15 minutes, this dish brings together the indulgent flavors of ghee, shallots, fresh herbs, and zesty lemon to create a mouthwatering experience that’s as nutritious as it is delicious. Whole30-compliant coconut milk and chicken broth make this a guilt-free option while keeping the creamy texture and depth of flavor intact. Topped with fresh parsley and served with tangy lemon wedges, this recipe is an elegant yet simple way to elevate your dinner table. It’s a must-try for mussel lovers and an enticing option for anyone seeking wholesome, seafood-based dishes that don’t skimp on indulgence!
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Recipe Information
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
Instructions
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.
In a large, deep pot with a fitted lid, melt the ghee over medium heat.
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.
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.
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.
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.
Remove the pot from the heat and discard the thyme sprigs. Sprinkle the mussels with chopped parsley for garnish.
Serve immediately in bowls with plenty of the garlic-coconut broth ladled over the top, alongside lemon wedges for squeezing on top.
Nutrition Facts
Calories |
1904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.2 g | 144% | |
| Saturated Fat | 73.2 g | 366% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 5068 mg | 220% | |
| Total Carbohydrate | 79.6 g | 29% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 15.1 g | ||
| Protein | 148.0 g | 296% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 445 mg | 34% | |
| Iron | 55.2 mg | 307% | |
| Potassium | 4792 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
