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
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)
- 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.
- Prepare your fresh green-lipped mussels and transfer to the saucepan with your broth.
- Steam your mussels for approx 5-7 minutes. Just enough to open the shells. Any unopened mussels should be discarded.
- Serve in a large sharing bowl, add fish sauce and lime juice to taste. Garnish with fresh coriander leaves and sliced chillies.