Ingredients
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1 tbsp (15 ml) Coconut Oil
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1 head of Garlic
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1 Shallot
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¼ cup (30 g) Celery
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½ tsp (4 g) Salt
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2 tsp (3 g) fresh Rosemary
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2 + ¼ cups (480 ml + 60 ml) Seafood Stock
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1 cup (240 ml) Water
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2 Bay leaves
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¼ lb (114 g) peeled, diced white Sweet Potato
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1 tsp Lemon Juice
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3 lbs (1.4 kg) fresh Mussels
Directions
This is a super-simple dish to make, but looks so elegant that people will never believe how little time it takes to whip up! Don’t panic about the amount of garlic: it mellows out beautifully and helps make a lovely creamy puree without needing to use any coconut milk.
Steps
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1
Done
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Add the oil to a saucepan over low heat. Add the garlic, shallot, celery and salt and cook until softened and fragrant, but not browned, about 10 minutes. Add the rosemary and cook until fragrant, about a minute. Add 2 cups (480 ml) of the seafood stock, water, bay leaves and white sweet potato. Turn up the heat to a simmer and cook until the sweet potato is soft, about 10 minutes. Remove and discard the bay leaves, then stir in the lemon juice. Use an immersion blender to puree everything together until smooth and keep warm. |
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2
Done
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Scrub the mussels under cold running water to get rid of any grit or sediment. Pull off the “beard” from each one by pulling it toward the wide end of the shells. Discard any mussels that are already opened if they don’t close when you tap on their shell. |
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3
Done
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Add the remaining ¼ cup (60 ml) of seafood stock to a large skillet and heat on high. Add the mussels, cover with a lid and steam until the shells have opened and the mussels are cooked through, about 5 minutes. Discard any unopened mussels. Divide the puree between bowls and top with the steamed mussels you won’t be able to get this dish to the table fast enough! |
