Low Sodium Mussels Mariniere

Total time30 min

Prep time15 min

Cook time15 min

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Ingredients

4 servings

4 lbs live mussels
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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4 medium shallots, thinly sliced
4 cloves garlic, thinly sliced
1 cup bone broth
1 can (13.5 oz) full-fat coconut milk
2 tbsp apple cider vinegar
½ tsp ground turmeric
¼ tsp ground ginger
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ cup fresh flat-leaf parsley, roughly chopped
3 sprigs fresh thyme
1 bay leaf

For serving

2 tbsp fresh parsley, finely chopped, for serving (optional)
1 lemon, cut into wedges, for serving (optional)

Instructions

1
Place the mussels in a colander and rinse under cold running water. Discard any mussels with cracked shells or any that remain open when tapped firmly against the counter. Pull off any fibrous beards by gripping them between your thumb and the side of a knife and tugging firmly toward the hinge end of the shell.
2
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the shallots and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.

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