Mussels in Creamy Turmeric Broth
Cook Time 20 minutes
1 kg black-lip mussels, cleaned and debearded
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 cooking cream
½ punnet of cherry tomatoes
2 kaffir lime leave, finely shredded
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.