Paleo Kiddos Cook Up Curried Mussels – Gluten Free

I couldn’t wait to post this because I finally found someone’s family, other than that of my friend Julie, whose children will try new things that I’m pretty sure most small children with non-mature taste buds would avoid.

Want to get kids excited about new foods, textures and flavors? Get ‘m while they’re young! Try and try again.

This is a delicious curried mussel dish from Matthew and his sons, Cole and Finian, from Paleo Parents.

“We weren’t sure how this meal would go over.  It was one of our first “Paleo meals”, we made 2 1/2 lbs of mussels for 3 adults and 2 children.

My oldest son had 5 bowls before we cut him off.  Another pound probably would’ve been the right amount, but since it was our first time feeding the boys seafood still in the shell (although they used to LOVE linguine with clams) I was worried how much we’d eat and didn’t want to waste food since seafood doesn’t reheat well.  It was requested the next day by both children.

Most important component of the meal: spend all of those 8 minutes discussing with your child how mussels are spelled differently than muscles and that they are creatures who live in the water.  They make their own shells and the beard we pulled off is what allows them to cling onto the side of whales or boats, which is where they live.

Brace yourself for an extended discussion on how they were still alive when they were washed (hence why they were opening and closing their shells in the water) but that when they hit the steam and hot sauce their shells will open and they will cook and die.  Children will then want to consume massive quantities, evidently.

After examining the dead mussels, we ate them, the tomatoes and onions with a fork and then when the bowl was left with mostly juice we chose to add cooked quinoa.  A salad is a nice side, too.”

*Editor’s Note: This dish was accompanied by bamboo shoots, gluten free seaweed noodles (Kelp brand is supposed to be GF) and spinach cooked in coconut milk and gluten free fish sauce.

Thanks Matthew, Cole and Finian!

Curried Mussels with Seaweed Noodles - Gluten Free

Servings
4-6 servings

Ingredients

curried mussels
  • 2 1/2 lbs mussels, cleaned
  • 1 12 oz can coconut milk
  • 2 medium onions, diced (not red)
  • 1 cup water
  • 2 cups tomatoes, diced (canned or fresh)
  • 2 Tbsp olive oil
  • 1 Tbsp garlic powder
  • 2 Tbsp curry powder

Directions

  • Heat oil over medium heat.
  • Add onions and saute until soft. Add tomatoes, garlic and curry.
  • Add water and coconut milk. Bring to a soft boil over medium heat.
  • Add mussels and stir. Cover and cook for 8 minutes.
Prep Time: 10 - 15 Minutes
Cook Time: 08 - 10 Minutes
Total Time: 18 - 25 Minutes
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