Mussels with Creamy Dijon Sauce

Mussels with Creamy Dijon Sauce - Lexi's Clean Kitchen

These Mussels with Creamy Dijon Sauce are creamy, flavorful, fresh, nutritious, and simple to prepare! They make for the ultimate appetizer or meal!  Bonus: they are made totally dairy-free!

This post was written by me through an activation with HireInfluence on behalf of the Mussel Industry Council of Prince Edward Island. Although I received compensation for participating in the campaign, all thoughts and opinions are always my own.

Mussels with Creamy Dijon Sauce

 

I am so excited to partner with PEI Mussels today to bring you this tasty mussels recipe, that is quick and EASY to make! Seriously, you guys! No need to be intimidated to make mussels. I always order mussels when I see them on a menu, but never really make them at home. But they come together super quickly, and are affordable too! I’ll be serving these up as appetizers for dinner parties all Spring and Summer long!

Mussels with Creamy Dijon Sauce

Affordable, sustainable goodness!

Mussels with Creamy Dijon Sauce

 

Mussels with Creamy Dijon Sauce

Mussels with Creamy Dijon Sauce

1 review

Mussels with Creamy Dijon Sauce

Preparation 10 minutes 2017-03-29T00:10:00+00:00 Cook Time 15 minutes 2017-03-29T00:15:00+00:00 Serves 2     adjust servings
Mussels with Creamy Dijon Sauce

Ingredients

  • 2 pounds fresh PEI Mussels, cleaned, and checked to make sure all shells are whole and closed.
  • 2 tablespoons butter or olive oil
  • 1/2 cup leaks, small dice
  • 3 cloves garlic, minced
  • 1 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 2 sprigs thyme + 1 teaspoon chopped
  • 3 tablespoons dijon mustard
  • 1/2 cup coconut cream
  • 1 cup white wine
  • Optional: Fried shallots*
  • Optional: 1 link raw spicy chicken sausage, casing removed and cooked*

Instructions

  1. In a colander, wash mussels well, place in a bowl, and let sit in the refrigerator until ready to use.
  2. In a large saucepan or dutch oven, heat garlic over medium-high heat.
  3. Add in leeks and garlic. Sauté until leeks turn translucent, about 2-3 minutes.
  4. Add in the rest of the ingredients and stir until well combined. Bring to a boil over medium-high heat. Once at a boil, reduce heat to medium-low and let simmer for five minutes, or until the alcohol has cooked out.
  5. Over high heat, bring the sauce back to a boil. Add in cleaned mussels, stir, and cover. Give the pan a shake while covered and let steam for 2-3 minutes. Remove the lid and give the mussels a stir. If all of the mussels have opened, take the pan off of the heat and pour mussels and sauce into desired serving dish. Be generous with the sauce! If not all of the mussels have opened, cover and cook for an additional minute, or until opened.
    Top with fried shallots and sausage if using. Serve warm!

Recipe Notes

  • * To fry shallots: Slice shallots 1/4 inch thick. Heat 2 tablespoons frying oil of choice (we like to use avocado oil) in a small skillet over medium-high heat. Once the oil has come to frying temperature (365 degree F), add in shallots and let sit until they start to brown, about 1-2 minutes. Using a slotted spoon, remove shallots from the oil and place on a plate lined with paper towels.
  • * To cook sausage: Remove the casing. Heat a medium sized skillet over medium-high heat. Add in sausage and use a spatula to break it apart. Let cook, stirring occasionally, until fully cooked and no pink remains.
  • * Mussels cook by the steam of hot liquid. Boiling them in liquid ruins the texture. Make sure your pot or skillet is wide enough that your mussels are not immersed in the liquid.

BONUS: To celebrate PEI mussels, one lucky person will win a TRIP FOR TWO to Prince Edward Island! To enter, you vote for your favorite recipe (hopefully it’s this one!) in the widget below. You can return and vote/enter each day! The content will end on 4/17/2017.

#PEIMusselsOnTheMenu

Green Coconut Curry Ramen

Coconut Curry Ramen {30 minutes or less, dairy-free, egg-free, paleo-friendly} | Lexi's Clean Kitchen

This Green Coconut Curry Ramen is hearty, flavorful, and creamy without any of the dairy. It’s a great meatless and gluten-free dish for any night of the week that comes together in 30-minutes!

Green Coconut Curry Ramen | Lexi's Clean Kitchen

I love hearty and comforting soups that are perfect for any season, and this Green Coconut Curry Ramen is definitely a WINNER.

I’ve partnered with my friends at Pacific Foods to bring you today’s recipe starring their vegetable broth, which is a favorite of mine! This dish is gluten-free, bean-free, egg-free, and Whole30 compliant if you swap the rice noodles for zucchini noodles (or any other spiralized veggie!).

Coconut Curry Ramen

All the veggies, all the flavor!

Green Coconut Curry Ramen | Lexi's Clean Kitchen

Green Coconut Curry Ramen | Lexi's Clean Kitchen

Green Coconut Curry Ramen

Preparation 0:10 2017-03-29T00:10:00+00:00 Cook Time 0:20 2017-03-29T00:20:00+00:00 Serves 4     adjust servings
Coconut Curry Ramen

Ingredients

  • 1 tablespoon sesame oil*
  • 1 small knob ginger, minced
  • 3 cloves garlic, minced
  • 1 cup leeks, diced
  • 2 shallots, chopped lengthwise
  • 2 portobello mushrooms sliced
  • 1 red pepper, thinly sliced
  • 1/4 teaspoons green curry paste, taste and add more based on desire
  • 1/2 teaspoon chili sauce
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons curry powder
  • 1 carton of Pacific Foods Vegetable Broth
  • 1 14.5 ounce can coconut milk, only the coconut cream at the top and save the coconut water for smoothies.
  • 1/2 teaspoon fish sauce
  • 1 teaspoon fresh lime juice, use the rest as garnish
  • 1 scallion, thinly sliced
  • 1 small baby bok chop, ends removed and sliced in half
  • 1 cup bean sprouts
  • 1/2 cup snow peas
  • 2 carrots, ribboned using a vegetable peeler
  • 1 package thin rice noodles of choice, cooked according to package instructions

Instructions

1. In a medium dutch oven heat sesame oil on medium-high heat. Cook ginger, garlic, leeks, shallots, mushrooms and red pepper until the red pepper begins to soften and the mushrooms caramelize. About 5-8 minutes.
2. Add in curry paste, chili sauce, salt, pepper and curry powder and cook for about 30 seconds.
3. Pour in vegetable broth, coconut milk, fish sauce, and lime juice. Bring to a boil over medium-high heat. Once at a boil, turn down heat to low and simmer for 20 minutes.
4. Taste and adjust spices as needed. If it is too spicy, add more lime juice.
5. Add baby bok choy, bean sprouts, rice noodles, snap peas and carrots and cook just until bok choy is wilted.
6. Add in cooked rice noodles and serve warm.

Recipe Notes

*The green curry paste is very spicy. Start with the 1/4 teaspoon and add more to taste.

Green Coconut Curry Ramen | Lexi's Clean Kitchen

This post is sponsored by Pacific Foods. All opinions are always 100% my own! I only work with brands that I truly stand behind.

Lexi’s Weekly Dinner Plan Week 17

Is anyone else excited for the first official week of Spring? We are! We are ready for the sun to be shining and the grill to maybe almost be ready to go! This weeks meal plan is filled with bright and delicious flavors to mimic the warm weather. From pesto “pasta” to lemon chicken, this weeks menu is loaded with Spring fresh flavors!

If you are new to the weekly meal plans, we are keeping all of them in one easy Meal Plan Tab on the blog for you to access!

Lexi's weekly meal Plan Week 17

Monday: Creamy Pesto Chicken Pasta (30 minute or less, Grain-free, Gluten-free, Sugar-free)

Tuesday: Easy Eggplant Dinner (3o minute or less, Whole30 compliant, egg-free, paleo-friendly)

Wednesday: Gluten-free Brussels Sprout Pizza (Add chicken or bacon to make this even more filling!)

Thursday: Tomato Jalapeno Salmon Burger (30 minute or less, grain-free, Whole30 compliant, Paleo-friendly)

Friday: Out

Saturday: Lemon Roasted Chicken with Capers (Whole30 compliant, Paleo-friendly, nut-free, and egg-free)

Sunday: Leftovers

Grab your free printable shopping list HERE!

Meal prep some on-the-go breakfasts from the Lexi’s Clean Kitchen Cookbook! The Paleo Granola on page 46 and the Quiche on page 56 are some of my all-time favorite make-ahead breakfasts!

Want a side dish biscuit? My Buttery Drop Biscuits on page 74 are a fan favorite!


As always, if you have meal plan feedback, please send me an email at Lexi@Lexiscleankitchen.com! I’d love to hear from you!

Cauliflower Baked Ziti

This Cauliflower Baked Ziti from the No Excuses Detox Cookbook is the perfect LOW-CARB vegetarian meal! I love the idea of using cauliflower as a lower carb and higher nutrient alternative! This dish is so creamy, dreamy, and a great gluten-free, nut-free, grain-free, and vegetarian meal the kiddos will LOVE!

I was super excited when my friend Megan from The Detoxinista’s newest book arrived! It’s filled with so many family friendly recipes that I cannot wait to make. I started with this Cauliflower Baked Ziti since we are in a grove with our Meatless Monday series! If you tolerate cheese, this recipe is for you!

Here are a few others that I have my eye on:

Butternut Mac n’ Cheese

Sweet Potato Queso

Loaded Nacho Dip

Creamy Mushroom Soup

Avocado Caesar Salad

Strawberries & Cream Freezer Pops

Frosty Chocolate Shakes

Carrot Cake Cupcakes

Cauliflower Baked Ziti

Preparation 0:05 2017-03-29T00:05:00+00:00 Cook Time 0:45 2017-03-29T00:45:00+00:00 Serves 4     adjust servings
Cauliflower Baked Ziti

Ingredients

  • 1 head of cauliflower, cut into florets and chopped
  • 2 cups pizza sauce (store-bought or homemade)
  • 4 eggs
  • 1 cup ricotta cheese
  • 2 teaspoons Italian seasoning
  • 1/3 cup grated Pecorino Romano cheese
  • 1/2 teaspoon fine sea salt
  • 2 cups fresh baby spinach
  • 2 ounces shredded cheddar cheese

Instructions

  1. In a large Dutch oven, combine the cauliflower and pizza sauce and stir well to coat. Bring the sauce to a boil over medium-high heat and, once at bubbling, lower the heat to a simmer. Cover the pot to let the cauliflower cook until fork-tender, about 15 minutes.
  2. Preheat the oven to 350°F. In a medium bowl, beat together the eggs, grated Romano cheese, ricotta cheese, Italian seasoning and salt. Set aside.
  3. After the cauliflower is tender, stir in the spinach and simmer to cook off any excess moisture in the pot, to ensure that the final result isn’t watery. Remove the pot from the heat and stir in the egg and cheese mixture. Top with the shredded cheese.
  4. Bake for 30 minutes, until the eggs have set and the cheese is bubbly on top. Allow the dish to cool for 10 minutes, then serve warm. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Recipe Notes

  • *If you want to add meat, sauté it separately, and then add it to the mixture before baking!
  • *Make this a freezer-friendly meal: Follow steps 1-3, instead of baking it, pour the ingredients into an oven-safe dish. Cover well and freeze for up to 3 months. When ready to serve, thaw in the fridge overnight and bake!
  • *Adapted with permission from the No Excuses Detox Cookbook by Megan Gilmore

Grab your copy today!

22 Paleo-friendly Snack Recipes You Can Bring Anywhere

Snacking is one of the questions I often get asked about as it is one of the more difficult times to eat clean. Here are 22 paleo-friendly snack recipes you can bring anywhere!

20 Healthy Snacks To Bring Anywhere

(pin it for later)

Trail Mix Granola Bars from Lexi’s Clean Kitchen (Dairy-free, grain-free, paleo-friendly)

Salad Roll-Ups from Lexi’s Clean Kitchen (Dairy-free, Whole30 compliant, Egg-free)

Avocado Boats: 5 Ways from Lexi’s Clean Kitchen (Grain-free, refined sugar free, paleo-friendly)

On-the-Go Baked Egg Nests from Lexi’s Clean Kitchen (gluten-free, grain-free, nut-free, paleo-friendly)

Grain-free Chocolate Banana Muffins from Lexi’s Clean Kitchen (Refined sugar-free, dairy-free, grain-free)

Chocolate Chip Cookie Dough Balls from Lexi’s Clean Kitchen (Grain-free, Egg-free, Dairy-free, Paleo-friendly, no bake)

Breakfast Cookies from Lexi’s Clean Kitchen (Grain-free, dairy-free, paleo-friendly)

Garlic Roasted Kale Chips from Fit Foodie Finds (sugar-free, dairy-free, egg-free, paleo-friendly, Whole30 compliant)

Toasted Maple Pecan Overnight Chia Pudding from PaleOMG (Dairy-free, grain-free, and egg-free)

Homemade Fruit By The Foot from Against All Grain (Dairy-free, grain-free, nut-free, egg-free)

Pad Thai Spring Rolls from With Food and Love (Grain-free, gluten-free, and dairy-free)

Pistachio Cardamom Bars from Gourmande In The Kitchen (Dairy-free, Whole30 compliant, grain-free)

Salt and Vinegar Popcorn Cauliflower from Running to the Kitchen (Grain-free, egg-free, dairy-free)

Coconut Walnut Sunflower Seed Granola from The Roasted Root (Egg-free, dairy-free, grain-free)

Breakfast Trail Mix from Eating Bird Food (Grain-free, Paleo-friendly, egg-free, dairy-free)

Lime Coconut Chia Energy Bites from The Healthy Maven (Dairy-free, grain-free, paleo-friendly)

The Raw Brownie from My New Roots (Grain-free, refined sugar free, dairy-free, egg-free, and raw)

Banana Hemp Seed Pudding from Minimalist Baker (Dairy-free, egg-free, grain-free)

Chai-Spiced Almond Hazelnut Butter from Ambitious Kitchen (Dairy-free, egg-free, gluten-free, grain-free)

Paleo Ginger-Spiced Mixed Nuts from I Heart Umami (Gluten-free, grain-free, dairy-free, refined sugar-free)

Matcha Vanilla Smoothies from Love and Lemons (Grain-free, gluten-free, and dairy-free)

Homemade Snap Pea Chips from Cotter Crunch (Dairy-free, grain-free, Whole30 compliant, paleo-friendly)

Happy Snacking! For even more healthy snack ideas, check out this round-up here.

Lexi’s Weekly Dinner Plan Week 15

Happy Sunday from JAMAICA! Even though we’re away, that doesn’t mean that I can’t help you prep for success! This week’s dinner meal plan is filled with 30 minute or less meals to help you stay healthy and nourished without sacrificing time!

If you are new to the meal plans, you can find them all, equipped with free printable shopping lists, in our easy Meal Plan Tab on the blog! If you’ve been loving them, we’d love to hear your favorites so far!

Lexi's Weekly Dinner Plan Week 15

Monday: Chicken Fajita Salad (30 minutes, paleo-friendly, Whole30 compliant, Egg-free)

Tuesday:  One-Pan Moroccan Fish (Under 30 Minutes, Egg-free, Paleo-friendly, Whole30 compliant)

Wednesday: One-Pan Indian Spiced Chicken and Cauliflower (Paleo-friendly, use ghee to make this Whole30 compliant, egg-free, and nut-free)

Thursday: Leftovers

Friday: St.Paddy’s Day BRINNER (Hidden Veggie Green Pancakes) aka breakfast for dinner! (Under 30 Minutes, Paleo-friendly, dairy-free, and grain-free) — Pair it with some nitrate-free bacon, too!

Saturday: Out

Sunday: Crock-Pot Asian Beef {Paleo Rice Bowls} (Dairy-free, Paleo-friendly. Egg-free, and Nut-free)

Grab your free printable shopping list HERE!

Make a swap throughout the week from the Lexi’s Clean Kitchen Cookbook! This week we are loving the Jerk Chicken with Caribbean Rice & Mango Salsa on page 168!  We are also excited to start St.Patty’s day off with the Island Blast Green Smoothie on page 272, we thought it would be the perfect compliment to our Hidden Veggie Green Pancakes!


As always, if you have meal plan feedback, please send me an email at Lexi@Lexiscleankitchen.com! I’d absolutely love to hear from you!