Lemongrass & Turmeric Mussels – A Quick & Fragrant One-Pot Dish
This lemongrass & turmeric mussels recipe is a game-changer when you’re after bold flavours with minimal effort. Fresh mussels simmered in a fragrant coconut and lemongrass broth create a light yet deeply satisfying meal, perfect for a midweek treat or a relaxed weekend dinner. With just a handful of ingredients, this one-pot seafood dish is incredibly easy to make and comes together in under 15 minutes.
The secret to this dish’s incredible flavour is the combination of lemongrass, turmeric, and creamy coconut milk, giving the broth a beautifully aromatic, slightly spiced richness. Served with warm roti or crusty bread, it’s a dish designed for dipping and sharing.
Ingredients/Serves: 2
Ingredients
2 heaped tablespoons rempapa tumeric and lemongrss paste
220ml rempapa coconut milk
A splash of water
1 kilo of fresh mussels, cleaned and debearded
Chillies, coriander, and lime for garnish
Method
Infuse the Flavours
Start by spooning a little coconut cream from the top of the coconut milk into a pan. Stir through the lemongrass paste for a few minutes over medium heat until fragrant.
Build the Broth
Pour in the rest of the coconut milk, add a splash of water, and season with a generous pinch of salt. Stir well to combine.
Cook the Mussels
Add the mussels, cover the pan, and let them steam for 5-7 minutes. Give the pan a gentle shake occasionally to help them cook evenly. Once the mussels open, they’re done. Discard any that remain closed, as they may not be safe to eat.
Serve
Scatter over sliced chillies, fresh coriander, and a squeeze of lime for extra freshness. Serve immediately with warm roti or crusty bread to mop up the delicious coconut broth.
What to Serve with Lemongrass & Turmeric Mussels
This dish is fantastic on its own but pairs beautifully with:
Roti or naan – perfect for soaking up the fragrant broth
Steamed jasmine rice – a great option if you want a more filling meal
Crusty sourdough bread – ideal for scooping up every last bit of sauce
Faq’s
What is Rempapa Lemongrass & Turmeric Paste?
Rempapa Lemongrass & Turmeric Paste is a fragrant, ready-to-use spice paste made with lemongrass, turmeric, and aromatic herbs and spices. It’s designed to bring bold, Southeast Asian-inspired flavours to your cooking without the need for grinding or blending fresh ingredients.
What dishes can I use it in?
This paste is incredibly versatile and works well in a variety of dishes, including:
Curries – Adds depth and warmth to coconut-based and tomato-based curries
Soups & broths – Perfect for flavouring laksa, noodle soups, and seafood broths
Stir-fries – A quick way to add punchy flavour to chicken, prawns, or tofu stir-fries
Rice dishes – Mix into fried rice or use as a base for flavoured rice
Grilled meats & seafood – Use as a marinade for chicken, fish, or prawns before grilling
Is it spicy?
Rempapa Lemongrass & Turmeric Paste has a mild warmth from the turmeric and spices, but it’s not overwhelmingly spicy. You can add fresh chillies or chilli paste if you prefer more heat.
Is this paste gluten-free and vegan?
Yes! Rempapa Lemongrass & Turmeric Paste is both gluten-free and vegan, making it suitable for a range of dietary needs. Always check the label for specific allergens or additional ingredients.
How do I store it?
Once opened, store the paste in the fridge and use it within a few weeks for the best flavour. You can also freeze portions in an ice cube tray for longer storage.
Can I use it as a marinade?
Absolutely! The paste works well as a marinade for chicken, fish, prawns, or tofu. Simply coat your protein with a spoonful of paste and let it sit for at least 30 minutes before cooking.
How much should I use in a recipe?
A general rule is 2 tablespoon of paste per person for a well-balanced flavour. Adjust according to taste—if you prefer a stronger flavour, add a little more and mix with 220ml of coconut milk.
