• Mussels with Bacon in Lemon-Coconut Broth

    Mussels with Bacon in Lemon-Coconut Broth | stupideasypaleo.comWant a warm bowl of savory goodness? Make this. Want to impress a new boyfriend or girlfriend? Make this. Having a dinner party at your house? Make this for an appetizer. Holy cow, guys…it’s so tasty. I promise. This may very well be one of my favorite recipes I’ve ever made because it 1) is so easy that it hardly seems possible, 2) it packs a wallop of flavor and 3) you can substitute ingredients based on availability and it’ll be just as good.

    You’ll notice I used pancetta (basically Italian ham that is bacon-like in flavor) but you could use regular bacon or even lardons – ooh, fancy French term alert – which is another form of pork belly. Bonus points for the fact that pancetta or lardons usually comes pre-chopped! The bottom line is to use something bacon-esque for a smoky depth of flavor. If you can’t find pre-cooked mussel or clam meat, you can use whole shellfish – just be sure to double the amount – and just steam them in the broth until they open (or try shrimp instead).


    Mussels with Bacon in Lemon-Coconut Broth
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 2-3
    • 6 oz (180 g) pancetta
    • 8 oz (240 g) cooked mussels or clams
    • 3 cloves of garlic, minced finely
    • 1.5 cup (350 mL) coconut milk
    • Juice of 1 lemon
    • Handful of fresh flat-leaf parsley, chopped
    • Pepper to taste
    1. In a large skillet over medium heat, render the pancetta until crispy.
    2. To the same skillet, add the mussels, garlic and coconut milk. Bring to a boil, reduce heat and simmer 6-8 minutes or until the coconut milk begins to reduce down just a bit.
    3. Turn off the heat and add the lemon juice, parsley and pepper.
    4. Done. Eat. Receive compliments.


    Steph Gaudreau is a certified holistic nutrition practitioner, weightlifting and mindset coach, and the author of the best-selling Performance Paleo Cookbook. Her recipes and expert advice have been featured in SELF, Outside Magazine, Elle, and Greatist. Steph loves barbells, cats, and anything Lord of the Rings. She lives in San Diego, CA.

    11 thoughts on “Mussels with Bacon in Lemon-Coconut Broth

    1. Just finished a bowl of this recipe to myself. You’re right, it’s one of the best things I’ve EVER tasted! I just cooked the mussle in it’s shell in the broth & used some fresh local bacon from New Seasons. This might have to be a weekly treat now!

    2. I searched the other day for something different. Somehow I ended up on this recipe. Today was a snow day . . . I dragged myself out to the market and picked up what I needed. I used fresh littleneck clams.

      I am a fan of this! Nice and easy with good flavor. Next time I will use bacon instead of pancetta just to save on expense.

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