AIP Friendly Lemon-Dill Mussel Stew
This briny, herb-bright stew is the kind of bowl that feels genuinely restorative — rich coconut milk and bone broth form a silky base, while turmeric, ginger, and fresh dill layer in warmth and fragrance without a single nightshade or grain in sight. For anyone navigating the autoimmune protocol, finding a recipe that's both compliant and genuinely craveable can feel like a tall order, but this one delivers on both counts. Three pounds of mussels steam open right in the pot, soaking up every bit of that golden, lemony broth. The leeks and celery soften into the base, adding body and a gentle sweetness that rounds out the spices beautifully. A hit of fresh lemon juice and zest stirred in at the end keeps everything bright and clean-tasting rather than heavy. It comes together in a single Dutch oven with minimal prep, making it an easy weeknight win for four people who deserve something a little special.
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Learn more →Ingredients
4 servings
For the stew
- 2 tbsp olive oil
- 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
- 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
Ingredient noteAIP excludes seed-derived spices such as dill seed, but the dill in this recipe is dill weed - the leaf herb, not the seed - so it is likely AIP-compliant.
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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