Number of Servings: 2
Source: Chef Lindsay Cameron Wilson
2 1⁄2 lb (1.1 kg) fresh PEI Mussels
1 Tbsp (15 mL) vegetable oil
2 Tbsp (30 mL) red curry paste - try indian madras or thai red curry
1 13 oz (389 mL) coconut milk
6 Tbsp (100 ml) clam juice
2 Tbsp (30 mL) fish sauce
zest and juice of 1 lime
1 Tbsp (15 mL) brown sugar
2 cups (200 g) vermicelli rice noodles, steamed, drained and set aside
fresh mint leaves, or cilantro, or both
bean sprouts - optional
1 large red chili, sliced
- Rinse fresh PEI Mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
- Add oil and heat curry paste in a large pan over medium heat and cook, stirring, for 2 minutes. Add the coconut milk, sugar, clam juice, fish sauce and lime zest and juice and simmer for 5 minutes. Add mussels and cover. Leave to steam for 3-5 minutes, until mussels open. Discard any mussels that do not open.
- To serve, divide cooked rice noodles, bean sprouts and mint (or cilantro, or both) between 4 bowls. Top with mussels and laksa liquid. Garnish with chopped chili.