Creamy Lentils with Mussels and Spinach

I have been dreaming up this recipe for a long time. Most people when they think of seafood think of salmon and tilapia. These are great sources of nutrition, but let me shift your attention to a little less known nutrient-powerhouse — shellfish! Bivalve shellfish (think claims, oysters and mussels) contain loads of zinc, Iron and Vitamin B12, Iron, Copper, Vitamin A, Selenium and DHA to name a few. From a nutrient density perspective, bivalve shellfish are comparable to organ meats like liver, kidney and heart!

When I Googled “mussel recipes”, most of the recipes that came up were a lemon/garlic/butter sauce that you eat either with with crusty white bread or over pasta. I’m sure these recipes are delicious, but I wanted to create a dish a little more nutrient dense and filling utilizing lentils, spinach, mushrooms and bone broth. I kept it dairy free (using coconut milk instead of cream) but you could also use cream if you prefer. To keep it simple I used a frozen pack of mussels that I found at Costco, however fresh mussels from the seafood counter would work just as well! I served this with toasted slice of sourdough and butter, which for me is like dessert.

It may not win the award for prettiest dish, but it will win the award every time for nutrient density! Enjoy this savory and nutrient dense meal.

Ingredients:

• 30 mussels, approximately

• 1 onion, diced

• 2-3 garlic cloves, minced

• 5-8 medium button mushrooms, trimmed and sliced

• 5 handfuls of spinach, roughly chopped

• 1 tsp sea salt

• 1 Tbsp butter

• 4 cups chicken bone broth

• 2 cups of brown lentils, rinsed

• 1/4 cup white wine

• 1/2 cup coconut milk

• Freshly squeezed lemon juice, to taste

• Chopped parsley, to garnish (optional)

Instructions:

1. In a large pot or Dutch oven over medium to high heat, melt butter and sauté the diced onions until soft, about 5 minutes. Add the sliced mushrooms and sauté for a few more minutes. Add minced garlic and sauté for 30 more seconds.

2. Pour in the white wine and deglaze the bottom of the pot using a wooden spoon.

3. Add chicken broth and salt and bring to a boil. Reduce heat and simmer until lentils are cooked, about 20 minutes.

4. Add mussels and coconut milk, and continuing simmering until the mussels open.

5. Finally, stir in the chopped spinach and stir to wilt.

6. Add lemon juice and additional salt to taste. Garnish with fresh parsley.

Bon Appetit!