Pescatarian Orange-Garlic Mussel Stew
Total time40 min
Prep time20 min
Cook time20 min
4.5(19)
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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
Chef's tipUse the same amount of low-sodium vegetable broth. It won't give the body or richness of bone broth, so it's best where broth is mainly a cooking liquid or flavor base. - 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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