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Carrot, Mango, Mussels Hash Recipe [Paleo, AIP]
We all know that seafood is super healthy for us, but it’s often hard to get more of it into our diets.
Unless you’re used to cooking and eating fish and shellfish, they can seem very foreign and weird. Their texture is odd and their taste is even odder.
But, please give seafood a chance. Try making them once than just once and try different Paleo seafood recipes. It’s crazy just how nutritious and delicious they are!
And if you’re on the Paleo autoimmune protocol (AIP), then it’s even more important for you to get more nutrient-dense foods like seafood into your diet.
So, this recipe is both Paleo and AIP, and it’s full of great seafood. If you have trouble finding mussels (look for them canned or frozen as well as fresh), then use shrimp, cockles, or crab meat instead. Then, to make this dish even more nutritious without any effort, we recommend adding some canned sardines on top.
Carrot, Mango, Mussels Hash Recipe [Paleo, AIP] – Step-by-Step Instructions
Here are the step-by-step instructions for the hash recipe – feel free to pin and share this infographic!
Step 1: Cook and peel the mussels.
Step 2: Shred the carrots and cook them in a pan with coconut oil.
Step 3: Cook the carrots while the mussels are cooking – place a lid on to steam them.
Step 4: Chop up the mango.
Step 5: When the carrots are soft, add in the mussels.
Step 6: Then add in the mango pieces.
Step 7: Saute everything together for 2-3 minutes on high heat, and add in salt, vinegar, and fish sauce.
Step 8: Serve hot and top with some canned sardines.
We’ve been in Portugal for the past few weeks, and there are some amazing canned sardines here. This is one of the most famous brands here – Pinhais – and it’s absolutely amazing! (We’re quite into sardines.)
Sardines happen to be super nutritious and very cheap. Sardines are definitely Paleo, although you should buy sardines in olive oil (as many of them are in sunflower oil).
- 3 cups shredded carrots (300 g) or 4 whole carrots
- 1/2 lb shelled mussels (225 g)
- 1 ripe mango, chopped into small pieces (200 g)
- 1 teaspoon fish sauce (optional)
- 1 Tablespoon lemon juice (or apple cider vinegar)
- Salt to taste
- Coconut oil to cook in
- Cook the mussels.
- Place 2 Tablespoons of coconut oil into a large pan and add in the shredded carrots.
- Cook the carrots until they’ve softened (put a lid on the pan to steam them for 10 minutes).
- Add in the mussels, chopped mango, fish sauce, lemon juice, and salt to taste.
- Cook for 2-3 minutes on high heat.