Mussels cooked in my Laksa broth, with tofu, spring onions, chilli and coriander.
This recipe is a great way of using the Laksa paste in my Laksa recipe. Mussels work very well with their slightly sweet taste complimenting the Laksa broth. Serve either as a starter or a main course along with some noodles.
Cooking time 10 minutes
Ingredients and method
Half of Laksa paste – see my Laksa recipe if making this first
2 Kg live rope grown Mussels – see below for preparation
Handful of pre fried Tofu pieces
3 large red chillies – cut into thin strips
3 spring onions – cut on diagonal
Handful of fresh coriander leaf – roughly chop
500ml coconut milk
500ml fish stock
1 tbsp. fish sauce
1 tbsp. dark soy sauce
1 tbsp. brown sugar
1.5 tbsp. vegetable oil
To prepare mussels: Rinse thoroughly under running water, then soak mussels in a large bowl of water for 10 minutes. Discard water, rinse again then discard any mussels that are already open. Remove beards (most will pull off, but some may require scissors) and scrape off any barnacles. Set aside ready to cook.
To cook: Start by heating 1.5 tbsp. vegetable oil in a deep soup/stock pot (you need one with a lid) over a medium high heat. Add the curry paste and fry (stirring frequently) for 6-7 minutes until the paste is very aromatic and starts to split from the oil. Make sure you do not burn the paste, add a little of the fish stock if it catches on the pan. Next add the fish stock and the coconut milk, stir until combined then bring to boil then reduce to a simmer. Add the tofu pieces, 1 tbsp. fish sauce, 1 tbsp. soy sauce and 1 tbsp. brown sugar then stir well until combined. Add the cleaned mussels then increase heat to bring back to a simmer, place the lid on the pan, and let the mussels cook for 3 minutes. Next add the sliced chilli, spring onions and coriander, replace lid and simmer for a further minute then serve.