Whole 30 and Paleo Coconut Red Thai Curry Mussels

Coconut red Thai curry mussels

2 pounds fresh mussels, cleaned and debearded

1 tbl ghee

3 leeks, quartered and sliced

2 cloves garlic, minced

1 pound riced butternut squash

3 cups chicken broth

2.5 tbl red Thai curry paste

2/3 cup full fat coconut milk

Kosher salt and pepper

Sauté leeks, garlic, and squash in ghee over medium high heat for 5 minutes. Add chicken broth and curry paste and mix well. Add coconut milk and mussels. Cover and cook for 6 minutes. DISCARD any mussels that haven’t opened and enjoy the rest.