Live pot ready Mussels with Singapore style laksa

Live pot ready Mussels with Singapore style laksa

The taste of Singapore is a perfect compliment to soft, sweet and delicious Kinkawooka Live pot ready Mussels.

• 1 pack Kinkawooka Live pot ready Mussels
• 2 cups cooked rice noodles
• 1 1/2 tbspn red curry paste
• 1 can coconut milk
• 1 tspn crushed garlic
• 1/4 cup chopped coriander
• 1/4 cup chopped spring onions
• 1/4 cup bean sprouts
• 1 tspn chopped red chilli
• 1 tbspn lime juice

1 Drain off the liquid in the bag and use the mussels straight away.
2 In a little vegetable oil cook curry paste and garlic for 3 mins, add coconut milk and simmer for another 3 mins. Don’t overcook mussels – they’ll lose their soft texture.
3 Add 1 drained pack of Kinkawooka Live pot ready Mussels and steam for 3 mins with lid on pot.
4 Warm noodles and place into serving bowls, add bean sprouts and spring onions.
5 Remove mussels from pot and place on top of noodles, pour soup over.
6 Sprinkle with coriander and chopped chilli, splash lime juice over. Serve with icy cold beer

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