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Mussel Laksa

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10
prepare
5
cook
3
serves

INGREDIENTS

2 1⁄2 lb. fresh blue cultured mussels
1 tsp. vegetable oil
2 tbsp. red curry paste - try Indian madras or Thai red curry
1 can (389ml) coconut milk
100 ml clam juice
2 tbsp. fish sauce
Zest and juice of 1 lime
1 tbsp. Brown sugar
200g vermicelli rice noodles, steamed, drained and set aside
fresh mint leaves, or cilantro, or both
Bean sprouts - optional
Large red chili, sliced

INSTRUCTIONS

  1. 1
    Rinse fresh blue mussels in tap water and set aside. Discard any mussel that does not close after being rins.
  2. 2
    Heat curry paste in a large pan over medium heat and cook, stirring, for 2 minutes. Add the coconut milk, clam juice, fish sauce and lime leaves and simmer for 5 minutes. Add mussels and cover. Leave to steam for 3-5 minutes, until mussels open. Discard any mussels that do not open.
  3. 3
    To serve, divide cooked rice noodles, bean sprouts and mint (or cilantro, or both) between 4 bowls. Top with mussels and laksa liquid. Garnish with chopped chili.

notes

Recipe provided by Mussel Industry Council. Visit them www.discovermussels.com Source: Chef Lindsay Cameron Wilson

recipe search tags

preparation methods
Meals/Courses
cuisines Asian, Other Asian
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