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Spicy Mussel Laksa

Spicy Mussel Laksa

in Coconut Curry with Noodles and Snow Peas

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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:Shellfish/Fruit de MerSeafood/Fruit de MerMustard/MoutardeWheat/BléSoy/SojaSulphites/Sulfite

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

908 g

Mussels

(ContainsShellfish/Fruit de Mer, 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

(ContainsMustard/Moutarde)

200 g

Chow Mein Noodles

(ContainsWheat/Blé)

1 tbsp

Chili Garlic Sauce

2 tbsp

Soy Sauce

(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories1050 kcal
Fat52 g
Saturated Fat34 g
Carbohydrate84 g
Sugar9 g
Dietary Fiber5 g
Protein57 g
Cholesterol95 mg
Sodium1710 mg
Instructionsarrow up iconarrow up icon
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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.

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.

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.

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.

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.

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.