Laksa mussels
Prep
15m
Cook
15m
serves
4
Laksa mussels
Ingredients (15)
- 3 long red chillies
- 2 garlic cloves
- 2 lemongrass stalks (pale part only), roughly chopped
- 1 onion, roughly chopped
- 1 tsp ground coriander
- 1 tbs peanut oil
- 1 tbs brown sugar
- 1/2 cup (150g) laksa paste* (see Cook’s Notes)
- 1 tbs fish sauce
- 400ml can coconut cream
- 3 cups (750ml) Massel Chicken Style Liquid Stock
- 1.25kg mussels, scrubbed, debearded
- 250g rice vermicelli noodles
- 1/2 bunch Thai basil* (see Cook’s Notes), leaves picked
- 100g bean sprouts
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
-
1.Thinly slice 1 chilli and set aside to serve. Halve the remaining 2 chillies lengthways and remove the seeds, then place in a food processor with garlic, lemongrass, onion and coriander. Pulse to a paste.
-
2.Heat oil in a large saucepan (with a lid) over medium-high heat, then add chilli paste and cook for 2 minutes or until fragrant. Add sugar and laksa paste, then cook for 3 minutes.
-
3.Add the fish sauce, coconut cream and stock, then bring to a simmer and cook for 5 minutes. Add mussels to saucepan, then cover and cook for 3 minutes or until all have opened.
-
4.Meanwhile, place the noodles in a heatproof bowl, cover with boiling water and soak for 2 minutes. Drain, then divide among 4 deep serving bowls.
-
5.Ladle laksa and mussels into bowls, then garnish with basil, bean sprouts and reserved chilli to serve.
Reviews
Join the conversation
Log in Register