
Live Pot Ready New Season Mussels with Singapore Laksa
The taste of Singapore is a perfect compliment to soft, sweet and delicious Kinkawooka Live pot ready Mussels.
Ingredients
1 pack Kinkawooka Live pot ready 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
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Drain off the liquid in the bag and use the mussels straight away.
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In a little vegetable oil cook curry past and garlic for 3 mins, add coconut milk and simmer for another 3 mins.
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Add 1 drained pack of Kinkawooka Live pot ready Mussels and steam for 3 mins with lid on pot. Don't overcook mussels–they'll lose their soft texture.
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Warm noodles and place into serving bowls, add bean sprouts and spring onions.
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Remove mussels from pot and place on top of noodles, pour soup over.
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Sprinkle with coriander and chopped chilli, splash lime juice over. Serve with icy cold beer.