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Mussel Laska
Number of Servings: 2 Rate this Recipe: |
Ingredients
- 2 1⁄2 lb fresh blue cultured mussels
- 1 tbsp vegetable oil
- 2 tbsp red curry paste - try indian madras or thai red curry
- 389 ml can coconut milk
- 100 ml clam juice
- 2 tbsp fish sauce
- zest and juice of 1 lime
- 1 tbsp brown sugar
- 200 g vermicelli rice noodles, steamed, drained and set aside
- fresh mint leaves, or cilantro, or both
- bean sprouts - optional
- large red chili, sliced
Instructions
1. Rinse fresh blue mussels in tap water and set aside. Discard any mussel that does not close after being rinsed.
2. Add oil and heat curry paste in a large pan over medium heat and cook, stirring, for 2 minutes. Add the coconut milk, sugar, clam juice, fish sauce and lime zest and juice 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.
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