Mussels in coconut and turmeric broth
1000 g, (1kg), In shells
2 cup(s), (500ml)
Light canned coconut milk
Fresh red chilli
1 whole, halved lengthways, deseeded, thinly sliced, plus extra to serve
1 tbs, 3cm piece, peeled, thinly sliced
⅓ cup(s), leaves
1 medium, cut into wedges to serve
- Rinse mussels and use a clean scourer to scrub any small barnacles from mussel shells and remove ‘beards’ by pulling firmly.
- 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.
- 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.
- 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.