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Turmeric mussels
Serves 4 Starters and mains
Ingredients
- 3tbsp extra virgin olive oil or coconut oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 3cm piece fresh ginger, peeled and cut into julienne
- 1tsp ground turmeric
- 15 curry leaves
- seeds from 10 cardamom pods
- 1 x 400ml can coconut milk
- 150ml good-quality vegetable stock
- 1-2 red chillies, finely chopped
- 750g mussels, cleaned and de-bearded
- bunch coriander, roughly chopped
Method
Heat the oil in a wok or large saucepan and cook the onion and garlic over a medium heat for around 5 minutes until the onion is soft and opaque. Stir in the ginger and turmeric. Crumble in the curry leaves and add the seeds from the cardamom pods. Pour in the coconut milk and stock, add the chopped chilli and simmer for around 5-6 minutes. Season and add the mussels. Stir well and cook for 2-3 minutes until all the mussels have opened. Stir in the coriander and serve.
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