Coconut Curry Mussels
1/2 cup minced shallots
2 tbsp minced garlic
1+1/2 cups dry white wine
1 can coconut milk
- 1/2 cup Natural Nutralean
1 tsp red curry powder
2+1/2 pounds mussels - cleaned and debearded
1/4 cup coconut oil or butter
1/4 cup minced parsley
1/4 cup chopped green onions
In a large saucepan, cook shallots and garlic in simmering wine until translucent.
Stir in cream, Natural Nutralean, and red curry powder. When the sauce is heated through, add mussels. Cover, and steam mussels for a few minutes, until their shells open wide. With a slotted spoon, transfer steamed mussels to a bowl, leaving the sauce in the pan. Discard any unopened mussels.
Whisk butter (or coconut oil) into the cream sauce. Turn heat off, stir in parsley, and green onions. Serve immediately and enjoy.
Calories 325, Protein 21.4 grams, Net Carbs 8.3 grams, Fiber 2.4 grams, Fat 17.9 grams