Spicy Mussels in Tomato Sauce

Ingredients

• 1 medium onion, chopped

• 1 tbsp tomato paste (AIP - omit)

• 1/4 tsp cayenne pepper (AIP - omit)

• 3 tbsp coconut oil

• 3 cloves garlic, minced

• 1 tsp red pepper flakes (AIP - omit)

• 4 vine-ripe tomatoes, chopped (AIP - omit)

• 2 parsnips, peeled and chopped

• 1 bunch kale

• 2 lemons, juiced

• 1 1/2 cups unsalted chicken stock

• 2 lb fresh mussels, scrubbed and debearded

Directions

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.