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Cook with zest, heal your gut & feel your best! Zesty Paleo AIP: back-to-health delicious trip

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Steamed Mussels with Apple Cider (Nightshade-Free, AIP)

October 14, 2016 By zestypaleo Leave a Comment


Steamed Mussels with Apple Cider (Nightshade-Free, AIP) - Zesty PaleoNumerous archaeological studies suggest that our prehistoric ancestors were avid mussels’ eaters! When I close my eyes, my vivid imagination starts drawing images of our primal confreres sitting in front of their formidable prehistorical tables greedily devouring mussels, flavored with lemon juice. Well, I am just kidding about the lemon juice: the paleo folks were not as spoiled as we, modern paleo diet followers are. In fact, many cultured fruits and vegetables were still out of their reach at the time; on the positives side, the real paleo folks weren’t bothered by wheat and other grains containing gluten…”Oh, gluten, I hate thee!”

In my own experience it is important to be properly equipped in order to avoid gluten as much as possible. Therefore, the first thing we did upon our return to France was to order the Instant Pot and the very first dish I prepared in the pot was these steamed mussels with apple cider. As I’ve already reintroduced apple cider before I knew that it was safe for me to consume. Besides, in France mussels and apple cider are sold in nearly every grocery store and I took advantage of their availability. And by the way, cooking mussels in the instant pot is fast, convenient and delicious: all you need is 1 minute on the manual setting et voilà les moules au cidre sont prêtes!

paris_pont_girl_with_shell2PARIS: The pont Alexandre III. “Girl with shell”.

Steamed Mussels with Apple Cider
 
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Prep time
10 mins
Cook time
8 mins
Total time
18 mins
 
Special Equipment: Instant Pot
Author: Zesty Paleo
Cuisine: French
Serves: 2-4
Ingredients
  • 2 pounds mussels, scrubbed and debearded
  • 1 tablespoon palm shortening or coconut oil
  • 2 shallots, sliced or diced
  • 1 thick garlic clove, minced
  • 1 cup apple cider
  • 1 tablespoon apple cider vinegar
  • 1 bouquet garni (optional)
  • parsley to garnish
Instructions
  1. Press the Sauté button on the instant pot and melt the shortening. Add the shallots with garlic and sauté for 2 minutes.
  2. Next add the cider, apple cider vinegar, bouquet garni and mussels. Cancel the sauté function.
  3. Close and lock the lid. Press Manual for high pressure and set cooking time to 1 minute. Once the time is up, quick release the pressure.
  4. Garnish with the parsley and serve!
Notes
Variations: You can make steamed mussels with cider and bacon by adding 2-3 bacon strips, cut into cubes. Once the oil is heated add the bacon strips and sauté for 2 minutes. Follow the rest of the steps as outlined in the recipe.
3.5.3208

Did you like this recipe? Then check out this Paleo AIP Instant Pot cookbook, featuring over 140 delicious recipes!

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Filed Under: Seafood Tagged With: AIP, Apple Cider, Autoimmune Protocol, Fast-food, French, Instant-Pot, Moules au Cidre, Nightshade-Free, Palm Shortening, Vinegar, Zesty Paleo

« The Paleo AIP Instant Pot Cookbook: Presentation & Giveaway!
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About the Author

Maria is the blogger behind the Zesty Paleo website. As a Hashimoto's patient for more than a decade, Maria has constantly been taking steps to improve her quality of life, including nutrition and lifestyle choices.
Having received training in both, conventional and alternative medicine, Maria uses the knowledge she gained for cooking healing meals. In her kitchen, Maria creates simple yet flavorful recipes!

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