Mussel Coconut Curry (Keto for beginners)

 

For 4 servings

• 2 tablespoons coconut oil
• 2 green onions, chopped 
• 1 lb mussels, de-bearded
• 1 shallot, chopped
• 1 garlic clove, minced
• ½ cup coconut milk
• ½ cup dry white wine
• 1 teaspoon red curry powder
• 2 tablespoons parsley, chopped

1. Heat the coconut oil in a pot over medium heat and sauté the shallot and garlic for 3 minutes until softened ; add in the wine, coconut milk, and red curry powder and cook for 3 minutes.
2. Add the mussels and steam for 7 minutes or until the shell opened ; use a slotted spoon to remove to a bowl leaving the sauce in the pot.
3. Discard any closed mussels at this point.
4. Return the musels in the pot, turn the heat off and sprinkle parsley and green onions ; serve.

Per serving : Cal 356 ; fat 21g ; net carbs 0.3g ; protein 21g.

BON APPETIT