Spicy Mussel Laksa
in Coconut Curry with Noodles and Snow Peas
Laksa is taking centre stage tonight, with mussels as its leading lady. Our version of this hearty curry noodle soup is a take on the Singaporean laksa lemak, which uses coconut milk and lime to draw highlight the Southeast Asian flavours.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
908 g
Mussels
(Contains Crustaceans, Seafood/Fruit de Mer)
50 g
Shallot
113 g
Snow Peas
1 unit
Lime
7 g
Cilantro
400 mL
Coconut Milk
1 tbsp
Indian Spice Mix
(Contains Mustard)
200 g
Chow Mein Noodles
(Contains Wheat)
1 tbsp
Chili-Garlic Sauce
2 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
Before starting, wash and dry all produce. Add 10 cups water to a large pot. Cover and bring to a boil over high heat. Trim snow peas, then cut in half. Zest, then juice half the lime (1 lime for 4ppl). Cut remaining lime into wedges. Peel, then thinly slice shallot. Roughly chop cilantro.
Using a strainer, drain pre-cooked mussels over a large bowl, reserving mussel liquid. Using a spoon, remove mussels from the shells and set aside. Discard shells and any broken or closed mussels.
Add noodles to the pot of boiling water. Cook, until tender, 2-3 min. Drain and rinse noodles under warm water. Return noodles to the same pot. Set aside.
Heat a large non-stick pan over medium heat (NOTE: Use a large pot for 4ppl). When hot, add 1 tbsp oil (dbl for 4ppl), then shallot and Indian spice. Cook, stirring often, until fragrant, 1-2 min. Add coconut milk, soy sauce and 1 cup reserved mussel liquid (dbl for 4ppl). Bring to a boil over high heat.
Reduce heat to medium then add mussels and snow peas to pan with laksa. Cook, stirring occasionally, until warmed through, 2-3 min.** Stir in lime zest, lime juice and half the cilantro. Season with pepper.
Divide noodles between bowls then top with mussel laksa. Sprinkle over remaining cilantro. Squeeze over a lime wedge and top with as much chili-garlic sauce as desired.
