Mussels with shells – 3 exotic keto recipes

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Mussels with shells, squid, shrimp and many other delicious exotic seafood. We can’t help but welcome the summer without trying them. You do not need to visit a fine restaurant to enjoy them.

We have prepared 3 easy and quick recipes for mussels with shells and other seafood to surprise your family. Stew with coconut curry sauce, keto mussels with zucchini spaghetti and sea keto salad. And the best part is that the recipes are low in carbohydrates and suitable for keto.

Mussel stew with shells in coconut curry sauce

This recipe for mussel stew with shells in coconut curry sauce is easy to prepare, rich in pleasant aromas and flavors. Low in carbohydrates but high in heart-healthy omega-3 fatty acids. Coconut curry sauce gives the stew a rich taste and creamy texture.

Preparation time: 30 minutes

Servings: 4

Carbohydrates per serving: 14 g

Necessary products:

  • 1-2 tablespoons extra virgin olive oil
  • 400 g tomatoes
  • 1 tsp garlic powder
  • 1 tsp ginger powder
  • 2 tsp curry powder
  • ½ tsp hot red pepper
  • ¼ tsp salt
  • 1 tsp dill
  • 400 ml of coconut milk
  • ½ glass of red wine
  • 900 g frozen or fresh mussels in shell
  • Fresh coriander for garnish

Method of preparation:

  1. Heat olive oil in a saucepan over medium heat.
  2. Pour the diced tomatoes and season with garlic, ginger and curry powder, hot red pepper and salt.
  3. Add chopped dill to taste and cook for a few minutes.
  4. Pour the coconut milk and red wine and bring the mixture to a boil, then simmer for 2 minutes.
  5. Add the mussels, cover the pan with a lid and reduce the heat. Cook for 4-5 minutes or until the mussels open (if you cook them with the shells).
  6. Serve the dish garnished with fresh coriander.

Sometimes it takes more time to prepare meat dishes to improve the texture and taste of the dish. The good thing about seafood and some of the spicy sauces that often accompany seafood is that they cook much faster.

Keto mussels with zucchini spaghetti

Preparation time: 25 minutes

Portions: 1

Carbohydrates per serving: 9.8 g

Necessary products:

  • 230 g of raw mussels with shells
  • 200 ml chicken broth
  • 1 tbsp apple cider vinegar
  • ¼ tsp red pepper flakes
  • ¼ tsp black pepper
  • ¼ tsp salt
  • 2 tsp garlic powder
  • 200 g zucchini
  • 60 ml cooking cream
  • 70 g parmesan, grated

Method of preparation:

  1. Put the mussels with the shells in a large saucepan. Arrange them so that they are not on top of each other.
  2. Pour the chicken broth and apple cider vinegar into the pan. Season with red and black pepper, salt and garlic powder.
  3. Cover with a lid and bring the liquid to a boil. Then reduce the heat and simmer until all the mussels are open.
  4. Using a vegetable peeler, grate the zucchini into thin strips, similar to fettuccine paste.
  5. Once the mussels are open, remove the lid from the dish. Let the dish simmer for about 3-4 minutes until the liquid is reduced.
  6. Remove the mussels from the pan with tongs. Reduce the heat and pour the cream into the bowl. As soon as it warms up, pour the grated Parmesan cheese. Stir until the cheese is melted and the sauce thickens.
  7. Turn off the stove, but leave the pot on the stove. Pour the grated zucchini to the sauce. Mix them and let them soften and absorb all the flavors.
  8. Serve the zucchini with the cream sauce and mussels. Garnish the dish with your favorite herbs. You can serve with chopped parsley, dill, grated Parmesan cheese and a slice of lemon.

Sea keto salad with mussels

Preparation time: 10 minutes

Servings: 2

Carbohydrates per serving: 6 g

Necessary products for dressing:

  • ½ cup homemade keto mayonnaise
  • 1 stalk of celery, chopped
  • 1 tbsp apple cider vinegar
  • 1 tsp onion powder
  • Mix spices: paprika, ground cardamom, garlic powder and others to your taste

For seafood:

  • 1 tbsp extra virgin olive oil
  • 340 g seafood mix containing mussels with or without shell
  • Salt and pepper to taste
  • Fresh parsley, chopped

Method of preparation:

  1. Prepare the dressing by mixing homemade keto mayonnaise, chopped celery, apple cider vinegar and onion powder with a teaspoon of the spice mix.
  2. Heat olive oil in a large skillet over medium heat. Pour the seafood and season them with a teaspoon of the spice mix. Cook until soft.
  3. Drain and serve in a bowl. Season with dressing and spices to taste (salt, pepper and others).
  4. Garnish the sea keto salad with chopped parsley and serve.

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