Mussels-broth

Mussels in a turmeric and dill broth

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

By , 20 December 2018

(14 votes)

Mussels in a turmeric and dill broth

  • 30 Mins

  • Serves: 6

Nutritional Info
Each 308g serving contains

  • Energy

    928KJ

    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

  • 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.