Curry Laksa Mussels

Transport yourself to South-East Asia (and South Australia’s Eyre Peninsula) with our curry laksa mussels winter warmer. A party of flavours, with ingredients that entice every sense… long before you sit down to enjoy this dish.

It’s the meeting of cultures and contrast of tastes, the Boston Bay curry laksa. This winter recipe is fast, healthy and easy to cook. You can feed two people and it takes no more than 15 minutes to prepare.

Serves: 2 PRINT THIS

You can either use our Boston Bay ready to cook or cooked mussels. In each 1kg ready to cook bag, you’ll find about 30-45 mussels, which makes this the perfect shared ‘let’s do something a little special tonight’ dish.

Ingredients

  • 1kg Boston Bay ready to cook mussels
  • 2 cups cooked rice noodles
  • 1 ½ tbsp laksa paste
  • 1 can coconut milk
  • 1 tbsp crushed garlic
  • ¼ cup chopped coriander
  • ½ lemongrass stalk
  • ¼ cup bean sprouts
  • 1 tbsp chopped red chilli
  • 2 kaffir lime leaves.

Method

1 Give the mussels a quick rinse before you cook them. This helps reduce the amount of salt in the dish and enhances freshness.

2 Put a large hot pot over medium heat and add a cup of hot water (just enough to create steam), and add the mussels. This takes four to five minutes. The important part is to get the mussels down the bottom of the pot, so they get hot and open up. Stir them a few times and once cooked, then let the mussels cool in a bowl.

3 Reserve about a cup of the leftover pot liquid for later and discard the rest.

4 Now, onto the curry laksa. First, put about 75ml of vegetable oil into the (now empty) pot. Add the paste, lemongrass and garlic. Cook for two to three minutes. Pour in the coconut milk and add the lime leaves (crushed up). Stir well and cook for a further 5 minutes.

5 Add the cup of leftover liquid from the mussels and cook for five minutes to release all of the flavours out of each ingredient.

6 Now, for the hero ingredient, our cooked mussels. Add them in and heat for another two to three minutes. Try to half shell a few of the mussels, just to make the dish easier to eat.

7 Add your already cooked rice noodles to the laksa. Give that a good stir through… and breathe in. Mmmm! That aroma is basically the appetizer.

8 Throw in the bean sprouts and stir well.

9 It’s time to plate up. Dish a generous amount of the noodles and laksa mixture, and blanket with the curry liquid. Oh my!

10 Garnish with bean sprouts, chilli and coriander.

WHERE TO BUY

OUR PREMIUM PRODUCTS

Eyre Peninsula Seafoods is home to Australia’s premium mussel brands: Kinkawooka Shellfish, Boston Bay Mussels and Spencer Gulf Mussels. Soft, small and sweet with a rich creamy texture, our mussels are simply the best. Ocean fresh, certified organic and sustainably farmed, our mussels are good for you and the ocean.

Kinkawooka Shellfish

1kg Pot Ready Mussels

Boston Bay

1kg Ready to Cook

Spencer Gulf Mussels

1kg Ready to Cook

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