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Spicy Mussel Laksa
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Spicy Mussel Laksa

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.

Allergens:
Crustaceans
Seafood/Fruit de Mer
Mustard
Wheat
Soy
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

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*

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Nutrition Values

Energy (kJ)0 kJ
Calories1050 kcal
Fat52 g
Saturated Fat34 g
Carbohydrate84 g
Sugar9 g
Dietary Fiber5 g
Protein57 g
Cholesterol95 mg
Sodium1710 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

PREP
1

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.

PREP MUSSELS
2

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.

COOK NOODLES
3

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.

START LAKSA
4

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.

FINISH LAKSA
5

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.

FINISH & SERVE
6

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.

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