AIP Friendly Mussels Mariniere
Mussels Mariniere is the kind of dish that feels like a special-occasion splurge but comes together in under 30 minutes on a weeknight. The broth is where the magic happens — bone broth and full-fat coconut milk simmer together with shallots, garlic, turmeric, and ginger to create something deeply savory, subtly warming, and completely dairy-free and grain-free without any compromise on richness. A splash of apple cider vinegar brightens the whole pot and keeps the flavors from feeling heavy. Fresh thyme, a bay leaf, and roughly chopped parsley round out the aromatics, so every mussel you pull from the shell is coated in something genuinely complex. Classic versions of this French bistro staple typically rely on white wine and butter, which puts them firmly off the table for anyone following a strict elimination protocol — this version swaps those out seamlessly using ingredients that are fully compliant. Serves 4, and the broth is so good you'll want something to soak it up, so consider a simple side of roasted root vegetables or cauliflower rice to make the most of every drop.
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Learn more →Ingredients
4 servings
- 4 lbs live mussels
- 2 tbsp olive oil
- 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
- 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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