Ingredients
- 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
Instructions
- 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.
Notes
Top with some canned sardines for extra nutrition.