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Creamy Coconut-Saffron Mussels
Background info: Before they became a heavily farmed commodity in the U.S., mussels were a #wildfood staple for coastal Indigenous Peoples, such as the Squamish, who depended on them as insurance against famine. Today, this common mollusk is still harvested along the #pnw coastline and is a potent source of B vitamins and minerals, such as manganese and selenium.
– Price-Pottenger
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Here’s a chance for you to step out of your kitchen comfort zone and try cooking mussels, if you’ve never done so before. This recipe is one of the quickest shellfish preparations anywhere. The lemony sauce is the “icing on the cake,” so to speak. And here’s a health fact on saffron: it offers an antidepressant benefit.
Studies have found that saffron prevents the depletion of serotonin, that feel-good neurotransmitter that helps stabilize mood.
Makes 2 servings
Ingredients
- Pinch of saffron threads
- 1 pound mussels in the shell, washed
- 3 tablespoons coconut oil
- 1 small shallot, minced
- 2 garlic cloves, minced
- 2 tablespoons fresh lemon juice
- ¼ cup chicken broth or bone broth
- ½ (14-ounce) can full-fat coconut milk
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Directions
Using a mortar and pestle or other heavy utensil, grind saffron threads into a powder. Pour ¼ cup hot water over them and set aside.
Rinse mussels under cold water and remove any beards.
Heat coconut oil in a large pot over medium-high heat. Once oil is melted and hot, add shallot and garlic to the pot. Stir for 3 to 4 minutes or until shallot is translucent and garlic is golden.
Add lemon juice, broth, coconut milk, and saffron water to the pot. Stir and scrape up any bits stuck to the bottom of the pot. Then add mussels and toss to coat in sauce. Season with salt and pepper to taste. Cover and steam for 5 to 6 minutes or until all the mussels have opened.
Serve mussels with the sauce and fresh parsley on top.
Excerpted from MenuPause copyright © 2022 by Dr. Anna Cabeca. Used by permission of Rodale Books, an imprint of Random House, a division of Penguin Random House LLC, New York. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
See more recipes by Dr. Cabeca at: drannacabeca.com.
Published in the Price-Pottenger Journal of Health & Healing
Fall 2022 | Volume 46, Number 3
Copyright © 2022 Price-Pottenger Nutrition Foundation, Inc.®
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