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Recipes

Mussels in a turmeric and dill broth

Subtly spicy, earthy turmeric teams wonderfully with fragrant coconut in this seafood dish

Subtly spicy, earthy turmeric teams wonderfully with fragrant coconut in this seafood dish

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(16 votes)
Cooking Time

Cook: 30 Mins

Cooking Time

Serves: 6

Cooking Time

Price: £1.22 per serving

Nutritional Information

Each 308g serving contains

Energy
927kj
222kcal
11%
Fat
14.8g
Med
21%
Saturates
10.5g
High
53%
Sugars
3.7g
Low
4%
Salt
1.08g
Med
18%
of your reference intake.
Typical energy values per 100g:
301kj/72kcal

Ingredients

1kg shell-on raw mussels

1tbsp rapeseed oil

2 shallots, finely sliced

1 carrot, finely diced

1 clove garlic, chopped

1 medium red chilli, sliced

1tsp ground turmeric

1 stalk lemongrass, bashed

750ml basic chicken stock (see recipe at ASDA.GL/broth)

400ml coconut milk

1tbsp fish sauce

12 cherry tomatoes, halved

2tbsp chopped fresh dill, plus extra to garnish

Lime wedges, to serve

Method

1
Rinse the mussels under cold water and remove any beards by pulling them firmly. Set aside.
2
Heat the oil in a large pan over a medium heat. Add the shallots and carrot and fry for 5 mins. Add the garlic and chilli and fry for 2 mins, then stir in the turmeric. Fry for 1 min then add the lemongrass, broth, coconut milk and fish sauce. Bring to the boil then simmer for 5 mins.
3
Add the mussels, bring back to the boil, then cover and simmer for 5 mins until all the mussels have opened. Discard any that are unopened. Stir through the tomatoes and dill.
4
Divide the mussels between 6 bowls. Spoon over the broth, garnish with dill and serve immediately with the lime wedges.

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