Mussels in Creamy Turmeric Broth by Everyday Gourmet
Ingredients
- 1kg black-lip mussels, cleaned and de-bearded
- 1 tbsp coconut oil
- 1 thumb of fresh turmeric, minced (alternatively 1 tsp. turmeric powder)
- 1 x 2cm piece ginger, sliced
- 2 clove garlic, sliced
- 150mL coconut milk
- 150mL Bulla Cooking Cream
- ½ punnet of cherry tomatoes
- 2 kaffir lime leave, finely shredded
Cooking Directions
- Heat oil in a heavy-based pot over medium heat. Add the turmeric, ginger and garlic and cook for a minute until fragrant. Add the coconut milk and cream and bring to a boil over high heat.
- Add the mussels and tomato and place the lid on. Cook for 3-4 minutes or until the mussels just start to open. Check seasoning. The mussels should be salty enough so no salt is required. Garnish with a sprinkle of kaffir lime leaves.
Ingredients
- 1kg black-lip mussels, cleaned and de-bearded
- 1 tbsp coconut oil
- 1 thumb of fresh turmeric, minced (alternatively 1 tsp. turmeric powder)
- 1 x 2cm piece ginger, sliced
- 2 clove garlic, sliced
- 150mL coconut milk
- 150mL Bulla Cooking Cream
- ½ punnet of cherry tomatoes
- 2 kaffir lime leave, finely shredded