Low Sodium Lemon-Dill Mussel Stew

Total time45 min

Prep time20 min

Cook time25 min

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Ingredients

4 servings

For the stew

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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2 medium leeks, white and light-green parts only, halved lengthwise and thinly sliced
3 stalks celery, thinly sliced
4 cloves garlic, minced
½ tsp ground turmeric
¼ tsp ground ginger
1 can (13.5 oz) full-fat coconut milk
1 ½ cups bone broth
1 tsp fine sea salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 lbs live mussels, scrubbed and debearded
3 tbsp fresh lemon juice (from about 1 large lemon)
1 tsp lemon zest
¼ cup fresh dill, roughly chopped

For serving

2 tbsp fresh parsley, roughly chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
Discard any mussels with cracked shells or any that remain open after a firm tap on the counter. Scrub the shells under cold running water and pull off any fibrous beards.
2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the leeks and celery and cook, stirring occasionally, until softened and the leeks are translucent, about 6–8 minutes.

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