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Mussels in coconut and turmeric broth

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.