Mussels with Singapore Laksa
The taste of Singapore is a perfect complement to soft, sweet and delicious Spencer Gulf Live Pot Ready Mussels.
This mussel recipe will have you savouring the spicy red curry and creamy coconut milk taste with steamed mussels in no time at all.
Mussels with Singapore Laksa
And the best part is, it’s quick and easy to pull together.
Serves: 2
Ingredients
1 pack Spencer Gulf Ready to Cook Mussels
2 cups cooked rice noodles
1 1/2 tbsp red curry paste
1 can coconut milk
1 tbsp crushed garlic
1/4 cup chopped coriander
1/4 cup chopped spring onions
1/4 cup bean sprouts
1 tsp chopped red chilli
1 tbsp lime juice
Method
1 Drain off the liquid in the bag and use the mussels straight away.
2 In a little vegetable oil, cook curry pasta and garlic for 3 mins. Add coconut milk and simmer for another 3 mins.
3 Add 1 drained pack of Spencer Gulf Live Pot Ready Mussels and steam for 3 mins with lid on pot. Don't overcook mussels – they'll lose their soft texture.
4 Warm noodles and place into serving bowls. Add bean sprouts and spring onions.
5 Remove mussels from the pot and place on top of noodles. Pour soup over.
6 Sprinkle with coriander and chopped chilli, splash lime juice over. Serve with icy cold beer.
