Creamy Mussels And Mushroom Stew
Seafood is the most common protein I cook and thankfully everyone in my family loves seafood. Shrimp is everyone’s favourite of course! My husband is a big fish lover and he loves all kinds of fish and doesn’t really discriminate when it comes to eating fish. Except when it comes to clams and mussels! Those are not so much of his favourite. Because of this reason, until recently I didn’t cook mussels and clams much in my kitchen and prefer having them outside.
A couple of times I did try cooking mussels at home for the family but they were not that keen. So I was pleasantly surprised to recently come across ‘pre-cooked’ mussels in the frozen section of our grocer. I was excited not so much about the ‘pre-cooked’ part as much about the de-shelled part. This was just mussel meat in a nice pack. How convenient! I tried it a few times and I find it really really convenient I basically can stir fry them with some veggies and call it lunch!
So I have been getting these regularly now. This week I decided to try something new with them. I decided to make a soup/stew along with some mushrooms that I had on hand. Creamy mushroom stew with mussels! It sounded very good in my mind and so I had to give it a try soon!
Turned out pretty good and best part? From start to finish it took me less than 20 minutes! Not Kidding. As the stew was cooking, in parallel I also steamed some broccoli and lo and behold, within 20 mins, I had a meal ready!
So what happens when you combine two dense foods together? You get this highly soup that is also delicious! What a great way to feed yourself and nourish your body cells!
So I used ‘pre-cooked’ mussels but you can use fresh mussels also in this recipe. I recommend steaming them first and then getting the meat out and then following this recipe. Whatever you use, let me know how it turns out!
Creamy Mussels and Mushroom Stew
1 tbsp coconut oil
½ of a medium size onion, roughly chopped
4 garlic cloves, peeled and chopped
2 cups sliced mushrooms
1 tsp Italian seasoning (Make sure the brand you use is AIP compliant)
½ tsp dried thyme
¼ tsp sea salt
1 tsp Balsamic vinegar
8 oz pack of pre-cooked mussel meat
1 cup unsweetened canned organic coconut milk
½ cup water
1 tbsp arrowroot starch dissolved in ¼ cup water
Heat a stainless steel skillet or a wide bottomed sauce pan. When hot add the coconut oil and then add the onion and garlic.
Saute for 2 mins and then add the sliced mushrooms. Saute for 2 more mins on medium heat stirring frequently. Then add the italian seasoning, thyme, sea salt and the balsamic vinegar. Stir to mix and then add in the cooked mussel meat. Add the coconut milk and the water and let the mixture come to a boil.
Next mix the arrowroot starch with the water in a small bowl and add this slurry slowly into the mussel mixture stirring continuously with your other hand. Within a min or so, the stew will thicken. Turn heat off and serve stew warm with some steamed veggies or over cauliflower rice.