Ingredients
 
  • 1 medium onion, chopped
  • 1 tbsp tomato paste
  • ¼ tsp cayenne pepper
  • 3 tbsp coconut oil
  • 3 cloves garlic, minced
  • 1 tsp red pepper flakes
  • 4 vine-rip tomatoes, rough chopped (you want them chunky)
  • 2 parsnips, peeled and rough chopped (you want them chunky)
  • 1 bunch kale
  • Juice of 2 lemons
  • 1 ½ c unsalted sodium chicken stock
  • 2-3 lbs fresh mussels, scrubbed and debearded
Instructions
 
  1. In a large saucepan or Dutch oven, cook the onions in coconut oil over medium heat until soft, about 5 minutes.
  2. Increase heat to medium high and add parsnips, cook until lightly browned, about 4 minutes.
  3. Add the garlic and cook 2 – 3 additional minutes.
  4. Add tomato paste, cayenne pepper & red pepper flakes, cook for 2-3 minutes.
  5. Add tomatoes and kale until kale wilts, about 2-3 minutes.
  6. Add stock and mussels, cover and cook for 4-5 minutes, stirring once or twice to ensure mussels open and everything is coated evenly.