Low FODMAP Steamed Mussels in Coconut Garlic Broth
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Learn more →Ingredients
4 servings
- 4 lbs fresh mussels, scrubbed and debearded
- 2 tbsp coconut oil
- 6 cloves garlic, thinly sliced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 1 tbsp fresh ginger, peeled and minced
- ½ tsp red pepper flakes
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup chicken broth
- 1 tbsp apple cider vinegar
- 1 tsp salt
- ¼ cup fresh cilantro, roughly chopped
- 2 scallions (green tops only), thinly sliced
Ingredient noteThe green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
For serving
- 1 lime, cut into wedges (optional)
Instructions
- 1
Discard any mussels with cracked shells or any that remain open after a firm tap on the counter. Set the cleaned mussels aside.
- 2
Melt the coconut oil in a large pot or Dutch oven over medium heat until shimmering. Add the garlic and cook, stirring frequently, until softened and fragrant, about 2 minutes — watch closely so it does not brown.
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