Low-Carb Mussels

Low-Carb Mussels

Ingredients

  • 2 pounds fresh mussels, cleaned and debearded

  • 2 tablespoons olive oil

  • 4 cloves garlic, minced

  • 1 small onion, finely chopped

  • 1 cup diced tomatoes

  • 1/4 cup dry white wine (optional)

  • 1/2 teaspoon red pepper flakes (adjust to taste)

  • 1/2 cup low-sodium vegetable broth

  • 2 tablespoons fresh lemon juice

  • Salt and black pepper to taste

  • 2 tablespoons chopped fresh parsley

  • Lemon wedges for garnish

Instructions

  • Clean and debeard the mussels: Rinse the mussels under cold running water and scrub them to remove any dirt or debris. Pull out the tough, fibrous beards protruding from between the shells using a firm tug or a small knife. Discard any mussels that are cracked or do not close when tapped.

  • Heat olive oil in a large pot over medium heat. Add minced garlic, chopped onion, and sauté for about 2 minutes until the onion becomes translucent and fragrant.

  • Add diced tomatoes, white wine (if using), and red pepper flakes to the pot. Stir well and cook for an additional 2 minutes to allow the flavors to meld together.

  • Pour in the low-sodium vegetable broth and bring the mixture to a simmer. Let it cook for about 5 minutes, allowing the flavors to blend.

  • Add the cleaned mussels to the pot, cover it with a lid, and cook for about 5-7 minutes until the mussels have opened up. Discard any mussels that remain closed.

  • Once the mussels are cooked, remove the pot from the heat. Squeeze fresh lemon juice over the mussels and season with salt and black pepper to taste. Give it a gentle stir to combine the flavors.

  • Transfer the mussels to serving bowls, spooning the broth over them. Sprinkle chopped fresh parsley on top as a garnish.

  • Serve the low-carb mussel meal immediately with lemon wedges on the side for an extra burst of citrus flavor.

Enjoy your delicious and low-carb mussels meal!