Mussels with Buttery Turmeric Broth

Mussels with Buttery Turmeric Broth

Prep / Cook / Total    -    10 / 10 / 20min

Many folks feel that mussels are a restaurant dish—something to order off the menu. But they’re surprisingly affordable at the market and quick and easy to cook at home. They’re also a standout sustainable star, a great option for those looking to make better seafood choices. All you need to turn them into a knockout meal are a handful of ingredients and a good Dutch oven; the roomy pot and tight-fitting lid will steam them to perfection. For even richer flavor, try using unsalted cultured butter; the slight tang and richer flavor are incredible.


  • 2 1/2 tablespoons unsalted butter
  • 1 1/2 tablespoons olive oil
  • 2/3 cup thinly sliced shallot
  • 6 garlic cloves, thinly sliced
  • 2 teaspoons grated peeled fresh turmeric or 1/2 tsp. dried ground turmeric
  • 3/4 cup dry white wine
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon kosher salt
  • 2 pounds mussels, scrubbed and debearded
  • 1/3 cup coarsely chopped fresh flat-leaf parsley



Heat butter and oil in a large Dutch oven over medium-high. Add shallot and garlic; cook, stirring often, until starting to soften, about 3 minutes. Add turmeric; cook, stirring constantly, 30 seconds. Stir in wine, pepper, and salt. Bring to a boil; cook 1 minute. Add mussels; cover, and cook until shells open, about 3 minutes, shaking Dutch oven once or twice during cooking time. Remove and discard any unopened mussels. Divide mussels and broth evenly among 4 bowls; sprinkle with parsley.

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