Mussels in Coconut Milk & Turmeric

How to make Mussels in Coconut Milk & Turmeric.


700g-1kg fresh mussels, cleaned

1 can of coconut milk

1 medium onion, minced

3-4 pieces of fresh turmeric, sliced

5 cloves garlic, minced

2-3 tablespoon fish sauce

a pinch of black pepper

1 tablespoon cooking oil

4 stem spring onions, chopped, optional

2 chillies, roughly chopped, optional

Coriander, optional


  1. In a large pot heat the oil and sauté onions, garlic and turmeric for 5 minutes. Add coconut milk, fish sauce and black pepper and bring it to boil. Taste the sauce, add more fish sauce if you like.
  2. Add the mussels, place the lid and cook for 15-20 minutes or until all of the mussel are open. Stir occasionally to cook all the mussels evenly. Turn the heat off and place the mussels into a serving plate. Garnish with chopped spring onions and chillies before serving. This dish goes well with some jasmine rice or boiled potatoes.
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