Mussels in Turmeric and Ginger Broth

In this delicious broth, turmeric root adds a beautiful rich flavour while the ginger adds warming spice. The coconut milk and mussels absorb these fab flavours as they cook. A great sharing dish to impress your guests. 

You will need:

3 spring onions

1 shallot

3 garlic cloves

2 fresh Kaffir lime leaves

1 tbsp Just Fresh Co Ginger Juice

1 tbsp Just Fresh Co Turmeric Juice

1 tsp brown sugar

Bunch of fresh coriander, roots and stalks for broth, leaves reserved for garnishing

1 fresh long red chilli, thinly sliced for garnishing

400 g coconut milk

500 g water

1- 2 tsp chicken stock

1000 g Green-lipped mussels, scrubbed and debearded

1 tsp fish sauce

3 tbsp Lemon Fresh Lime Juice (to taste)


  1. Place spring onions/shallots, garlic, Kaffir lime leaves, ginger juice, turmeric juice, sugar, coriander roots and stalks, chilli into your blender and blend into a smooth and creamy paste. Transfer to a saucepan and add coconut milk and chicken stock. Simmer on a low heat.
  2. Prepare your fresh green-lipped mussels and transfer to the saucepan with your broth.
  3. Steam your mussels for approx 5-7 minutes. Just enough to open the shells. Any unopened mussels should be discarded.  
  4. Serve in a large sharing bowl, add fish sauce and lime juice to taste. Garnish with fresh coriander leaves and sliced chillies.

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