Orange-Garlic Mussel Stew

Total time40 min

Prep time20 min

Cook time20 min

4.5

(19)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

4 lbs fresh mussels, scrubbed and debearded
2 tbsp olive oil
6 cloves garlic, thinly sliced
1 medium shallot, finely chopped
1 tsp fresh ginger, finely grated
½ tsp ground turmeric
1 cup fresh orange juice (from about 3 oranges)
1 tbsp apple cider vinegar
1 can (13.5 oz) full-fat coconut milk
1 cup bone broth
1 tsp orange zest
1 tsp salt, plus more to taste
¼ cup fresh parsley, roughly chopped
2 tbsp fresh chives, thinly sliced (optional)

For serving

orange wedges, for serving (optional)

Instructions

1
Discard any mussels with cracked shells or any that remain open after a firm tap on the counter. Place the cleaned mussels in a large bowl of cold water while you prepare the broth.
2
Heat the olive oil in a large Dutch oven over medium heat until shimmering. Add the shallot and cook, stirring occasionally, until softened and translucent, about 3–4 minutes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!