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Photo of Mussels in coconut and turmeric broth by WW

Mussels in coconut and turmeric broth

Total Time
30 min
20 min
10 min



1000 g, (1kg), In shells

Fresh lemongrass

1 piece(s)


2 clove(s)

Vegetable stock

2 cup(s), (500ml)

Light canned coconut milk

270 ml

Fresh red chilli

1 whole, halved lengthways, deseeded, thinly sliced, plus extra to serve

Fresh ginger

1 tbs, 3cm piece, peeled, thinly sliced

Ground turmeric

1 tsp

Fresh coriander

cup(s), leaves


1 medium, cut into wedges to serve


  1. Rinse mussels and use a clean scourer to scrub any small barnacles from mussel shells and remove ‘beards’ by pulling firmly.
  2. Bruise white part of lemongrass by beating with a rolling pin or mallet. Cut into 2cm lengths. Squash garlic cloves by laying a large knife blade flat on them and hitting with heel of your hand. Remove skins.
  3. Combine stock, coconut milk, chilli, ginger, turmeric, lemongrass and garlic in a large saucepan. Bring just to the boil (uncovered) over medium heat. Reduce heat slightly and simmer for 5 minutes for flavours to combine.
  4. Add mussels to pan and cover with a lid. Simmer for 3-5 minutes or until mussels open. Divide mussels between serving bowls and ladle broth over. Top with coriander and serve with extra chilli and lime wedges.


SERVING SUGGESTION: Steamed baby bok choy (halved lengthways) and soba noodles. Cook 160g dried soba noodles in a saucepan of gently simmering water for 2-3 minutes or until just tender. Drain and divide between bowls before adding mussels. TIP: You can buy ‘pot ready’ mussels at supermarkets, but they usually still need some cleaning and debearding.