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I’ve seen a few iterations of this recipe in all the Paleo cookbooks I’ve reviewed, and I can tell you why it’s so popular: It’s super easy to make and super-duper delicious. If you think you don’t like mussels, give this a try! It won me over!

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Red Curry Mussels

Prep Time5

Cook Time5

Total Time10

Servings servings

Ingredients

2 cups coconut milk
2 cups chicken broth
2 tablespoons coconut aminos
1 1/2 tablespoons red curry paste
1 tablespoon ginger peeled and minced
2 pounds mussels
1/4 cup cilantro chopped

Equipment

cookware

Instructions

Combine all ingredients except mussels and cilantro in a large pot over medium heat and bring to a simmer.
Rinse the mussels and then add them to the pot. Cover and cook 5 minutes, then throw out any shells that didn’t open.
Garnish with cilantro to serve.