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
(16 votes)
Cook: 30 Mins
Serves: 6
Price: £1.22 per serving
Nutritional Information
Each 308g serving contains
Energy
927kj
222kcal
927kj
222kcal
11%
Fat
14.8g
14.8g
Med
21%
21%
Saturates
10.5g
10.5g
Med
53%
53%
Sugars
3.7g
3.7g
Low
4%
4%
Salt
1.08g
1.08g
Med
18%
18%
of your reference intake.
Typical energy values per 100g:
301kj/72kcal
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.