Mediterranean Steamed Mussels

Serves 2

About this recipe

A guest recipe from Dr Mark Hyman’s book “What the heck should should I eat?”: “Mussels are one of the tastiest foods from the sea, and this salty, spicy blend of flavours only emphasises how sweet and satisfying they are. A great source of protein, these are absolutely perfect as an appetiser or as a larger meal-size serving.”

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  • 4 large garlic cloves
  • 2 tablespoons capers
  • 4 anchovies
  • 1 small dried red chile
  • ½ teaspoon sea salt
  • 1 tablespoon extra virgin olive oil
  • 500mls chicken stock
  • 1 kg mussels, rinsed well, beards removed
  • 25g parsley leaves, roughly chopped
  • zest of 1 lemon and juice

Combine the garlic, capers, anchovies, red chile, and sea salt on a cutting board and chop until they become a paste. (You can also use a mortar and pestle if you have one)

Warm the olive oil over medium-high heat in a large pan

Add the prepared garlic paste and cook in the oil for about 2 minutes, stirring often. Pour in the chicken stock and bring to a boil. Carefully add the mussels.

Place the lid on the pot and steam the mussels until all have opened up, 4 to 5 minutes. Add the parsley and lemon zest and toss.

Divide the mussels between two bowls, then pour ¾ to 1 cup of broth over them and serve.

Food: WTF Should I Eat?: The no-nonsense guide to achieving optimal weight and lifelong health

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Dinner, Side, Dairy Free, Gluten Free

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