Mussels in Creamy Turmeric Broth

Cook Time 20 minutes

Servings 2


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.


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