Mussel Laksa

back to pasta & rice

Number of Servings: 3
Source: Chef Lindsay Cameron Wilson
Preparation Time: 10mins
Cooking Time: 5mins

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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
1⁄2 cup clam juice
2 tbsp fish sauce
zest and juice of 1 lime
1 tbsp brown sugar
fresh mint leaves, or cilantro, or both
bean sprouts - optional
large red chili, sliced
1 can coconut milk (1 1/2 cups)
1 package, vermicelli rice noodles, steamed, drained and set aside

Instructions

1. Rinse fresh blue mussels in tap water and set aside. Discard any mussel that does not close after being rins
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. 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.