Zucchini Noodles with Mussels and Coconut Cream
Zucchini noodles replace regular pasta and sharply reduce starch in the dish. Mussels add protein, iodine, and a marine flavor, while coconut cream creates a quick soft sauce without flour.
Thaw mussels (100 g) in advance and rinse them. Slice zucchini (200 g) into thin ribbons with a vegetable peeler, then cut them into noodles, and slice red onion (30 g) into thin strips.
Mix coconut cream (50 g) with garlic (3 g), lemongrass (1 g), turmeric (1 g), chili (1 g), salt, and pepper. Heat coconut oil (20 g) in a skillet or wok, then add the mussels, zucchini noodles, and red onion.
Pour in the spiced coconut cream and stir-fry over high heat for about 3 minutes, stirring constantly, so the zucchini heats through but does not turn mushy.
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