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
- 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.
- 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.