Mussels in a turmeric and dill broth
- 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
Rinse the mussels under cold water and remove any beards by pulling them firmly. Set aside.
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.
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.
Divide the mussels between 6 bowls. Spoon over the broth, garnish with dill and serve immediately with the lime wedges.