Mussel Recipes // Mains & Entrées // Mussel Laksa
Cooking Time
Cooking Time:
20 min
  • Spicy
  • Healthy
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Mussel Laksa


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


  1. 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.
  2. 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. 
  3. 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.
Recipe source: Chef Lindsay Cameron Wilson