Mussel Broth with Turmeric and Lime (2)

A recipe from ” Season: Big Flavours, Beautiful Food” by Nik Sharma.

Mussel Broth with Turmeric and Lime (2)
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Mussel Broth with Turmeric and Lime (2)
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  1. Rinse the mussels under cold running water, scrubbing well to remove any grit. Keep on ice in the refrigerator while making the broth.
  2. In a heavy medium stockpot, heat the ghee over medium-high heat. Sauté the shallots until translucent, 4 to 5 minutes. Add the garam masala and turmeric root and cook for 1 more minute.
  3. Add the lime leaves and Kashmiri chilli and cook until fragrant, 30 seconds. Stir in the tomato paste and ginger and cook for 2 minutes, stirring constantly. Stir in the salt and the coconut milk, and then gently stir in the mussels.
  4. Cover the stockpot and cook until the mussels open, 12 to 15 minutes. Discard any unopened mussels. Stir in the lime juice and taste – add more salt, if necessary. Garnish the broth with the spring onions and serve immediately.
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