One of my favorite things about being on a pescetarian diet is that I can justify devouring a plateful of mussels all by myself because hey, I need the iron!
Mussels can not only rival steak when it comes to iron, but can completely crush it. A raw tenderloin steak, excluding refuse at 104 g, will give you 1.8 mg of iron whereas 100 g of cooked mussels will give you 6.7 mg. BOOM.
Clearly mussels know how to pump iron.
Mussels be like, “Hey, steak. Do you even lift?”
The Harissa-spiced coconut milk broth I made for my mussels today was definitely a success. A delectable broth is key, because nobody wants to be slurping insipidity out of a shell. Like, why bother?
This broth offers bright, sweet, and spiced flavors that include white wine, tomatoes, fresh lemon juice, turmeric, sweet paprika, scallions, garlic, and Harissa. It’s not too spicy by any means (well, for me anyway), but Harissa does make her presence known; she be flirtin’.