Whole 30 Lemon-Dill Mussel Stew
Total time45 min
Prep time20 min
Cook time25 min
4.5(24)
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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
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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