AIP Friendly Orange-Garlic Mussel Stew
Mussels are one of those ingredients that feel inherently celebratory, and this citrus-forward stew delivers all the drama of a restaurant bowl with a broth you'll want to drink straight from the bowl. Fresh orange juice and zest give the base a bright, almost floral sweetness, while ginger, turmeric, and thinly sliced garlic build a warm, aromatic depth that makes the whole kitchen smell incredible. Full-fat coconut milk and bone broth round everything out into a silky, nourishing liquid that clings to every shell. The autoimmune protocol can make deeply flavored, satisfying stews feel out of reach — no nightshades, no grains, no dairy — but this one leans hard into what the protocol does allow, and the result is genuinely rich and complex. A splash of apple cider vinegar adds just enough brightness to keep the coconut milk from feeling heavy. The whole pot comes together in well under an hour and serves four, making it an easy weeknight win or an impressive dinner for guests who will never guess it fits any kind of dietary framework. Finish with fresh parsley, a few chives if you like, and a squeeze of orange at the table for a dish that tastes as vibrant as it looks.
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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.
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