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Garlic & Herb Mussels

May 4, 2016 by Erica Leave a Comment

Garlic & Herb Mussels
I’ve always had an affinity for mussels, and they are relatively quick and easy to make. Seafood (including mollusks) and eggs are primary sources of protein for me, and I have mussels about twice a month.

Living in the Pacific Northwest, I have fairly easy access to Penn Cove mussels. Mussels are in peak season from October to March, but you can purchase live or frozen mussels year round, online or from a seafood market. Mussels are a great source of protein and vitamins (especially C, iron, and B-12).

Garlic & Herb Mussels

I’m a bit spoiled these days since my office is a 10 minute walk to and from Pike Place Market, so I can pick up fresh seafood from the market before heading home and have it for dinner that evening.

For this recipe, I make the cauliflower rice first, and while it’s roasting I prepare the mussels. You can keep the mussels warm and steamy in the pot, covered until the rice is ready and then serve together. And I recommend pouring some broth over the mussels and rice.

Garlic & Herb Mussels

Garlic & Herb Mussels

Sometimes I short cut the process of chopping onions and herbs, and instead use pesto for the mussels as well as for the cauliflower rice. Optionally, you can pour a 1/4 cup of white wine in the pot once the mussels are simmering. This recipe serves 2 as a meal. I usually cook 1 pound of mussels per person, so double this recipe if you’re cooking for 4 people.

Ingredients

  • 2 garlic cloves, peeled and minced
  • 2 tablespoons butter or olive oil
  • 1/2 cup minced onion or shallots
  • 1/2 cup minced fresh herbs (a mixture of thyme, basil, oregano, or other herbs)
  • 1 to 2 cups of water, or enough water to cover the mussels halfway in the stock pot.
  • 2 pounds mussels

Method

  1. Preheat a large stock pot on a medium heat.
  2. Add the garlic, butter, and onions, and sauté for about 5 minutes.
  3. Add the herbs, water, and mussels and bring the water to a steady low boil.
  4. Cover the pot and turn the heat down a bit and cook for about 10 minutes or until the mussels open up. If there are a few stubborn mussels that won’t open up, discard them.
  5. Serve with broth over the pesto cauliflower rice.

 

Pesto Cauliflower Rice

Ingredients

  • 1 large cauliflower head, diced into bite-size pieces
  • 1 tablespoon high heat oil
  • 1/4 teaspoon salt
  • 2 tablespoons pesto

Method

  1. Preheat your oven to 400ºF (200ºC, or gas mark 6).
  2. Prepare a baking sheet with parchment paper.
  3. Mix the cauliflower, oil, and salt in a bowl until the cauliflower is well coated.
  4. Spread the cauliflower across the baking sheet and bake for 25 minutes.
  5. Cool the cauliflower for 5 minutes and then gently pulse a few times in a food processor, or until it has the texture of large pieces of rice. Don’t over pulse it or it will become mushy.
  6. Blend in the pesto and serve.

Serves 2 as a meal

 

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Filed Under: Dairy Free, Egg Free, Gluten-Free, Lactose Free, Low Sugar, Nut-Free, Paleo, Specific Carbohydrate Diet (SCD) Tagged With: cauliflower, mussels, pesto

Previous Post: « Basil Walnut Pesto {dairy free}
Next Post: Simple Green Smoothie »

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Recent comments

  • Erica Erica on Everyday Keto Baking:

    You’re welcome, thank you!
    Posted Feb 19, 2021

  • Avatar Elizabeth on Everyday Keto Baking:

    Thank you for the correct information.
    Posted Feb 19, 2021

  • Erica Erica on Everyday Keto Baking:

    Oh no, you’re correct! Yes, use 2 eggs with this recipe. I’ll post an update and send to readers. Thanks…
    Posted Feb 19, 2021

  • Avatar Elizabeth on Everyday Keto Baking:

    The recipe on your site uses 2 eggs. The “Biscuits” recipe in Everyday Keto Baking has no eggs. Otherwise the…
    Posted Feb 19, 2021

  • Avatar Alexara on Salted Pecan Sandies:

    These were delicious and thank-you! I cant’ eat pecans at the moment so substituted coconut and added a small amount…
    Posted Feb 19, 2021

  • Erica Erica on Everyday Keto Baking:

    Hi! Yes, the recipe is correct. You can see it on my site here: https://comfybelly.com/2011/11/grain-free-biscuits-using-almond-flour/
    Posted Feb 18, 2021

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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EricaI create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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