Mussels steamed in a coconut and ginger broth

Seafood can feel like a small relief in the middle of doing this work well. This dish comes together in about 10 minutes and tastes like something you would order out, with nothing on the ingredient list to second guess. The original leaned on red curry paste, which carries chili, a nightshade, so we rebuilt the broth from scratch to keep the flavor bright.

Mussels are quietly one of the most mineral dense foods you can eat. They are a strong source of iron and vitamin B12, both involved in carrying oxygen and supporting steady energy through the day. The coconut milk and ginger broth carries them, and ginger is often used to support comfortable digestion. This is good food doing what good food does.

A note before you cook. Mussels were alive that morning. Rinse them with a little attention, and as you cook, discard any that refuse to open. That care is part of the meal. Set a real bowl out, pour the broth over, and slow down enough to taste it.

A reminder for anyone sensitive to histamine: mussels run high in histamine, and shellfish is a common allergen. If that is you right now, save this dish for later.

Ingredients

• 2 cups coconut milk
• 2 cups chicken broth (or bone broth)
• 2 tablespoons coconut aminos
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon ground turmeric
• 2 lb mussels, scrubbed and rinsed
• 0.25 cup cilantro, chopped

Swaps made: The source broth used 1.5 tablespoons red curry paste, which contains chili (a nightshade). We replaced it with a nightshade-free aromatic base of garlic, ginger, and turmeric carried in the coconut milk, so the broth stays warm and savory without the pepper.

Method

• Pour the coconut milk and broth into a large pot. Add the coconut aminos, garlic, ginger, and turmeric. Bring to a gentle simmer and let the aromatics open up for a minute or two.
• Add the rinsed mussels. Cover and steam about 5 minutes, until the shells open. Discard any that stay shut.
• Scatter the cilantro over the top. Ladle into bowls with plenty of broth.

*Adapted from a-clean-plate*