Indomex Original Recipe – Laksa Coconut Mussels

There is nothing that shouts “Summer” more than a pot of fresh mussels, steamed in white wine and garlic and served with with a loaf of French bread for “mopping up” the juices – truly delicious, but if you want to take this dish to “next level” yummy, then you need to forget the garlic and parsley and grab a jar of Indomex Laksa Paste for your next “mussel feast”.

Packed with galangal, ginger, turmeric, miso and lemongrass with a hint of chilli heat, this little jar of rich, fragrant spicy goodness is the perfect partner for plump, juicy, mussels; and the coconut milk adds to the sweetness and “umami” depth of the broth.

Top with fresh coriander for a bright, fragrant Asian note and serve with garlic ciabatta or sourdough to mop up the “more’ish goodness”.

This dish truly embodies summer sunshine in a bowl – Enjoy !!!

Laksa Coconut Mussels

Ingredients

• 900 grams whole mussels in shells (fresh or frozen)
• Splash of olive oil or coconut oil
• 1 heaped tablespoon Indomex Laksa Paste
• 2 Indomex air-dried Makrut Lime Leaves
• ½ can of coconut milk (approx. ¾ cup)
• ¼ cup of white wine (or a good splash)
• Chopped coriander

Garlic Bread to serve

Method

• Scrub & de-beard mussels if using fresh mussels, discarding any that are open
• Splash of olive oil in a Dutch Oven or deep pot
• Add the Laksa paste and fry lightly for approx. 1 minute
• Add lime leaves, mussels, white wine & coconut milk
• Place lid on pot and allow mussels to steam for approx. 3-4 minutes or until cooked
• Top with fresh coriander
• Serve with garlic bread to mop up the juices

The coconut milk infused with wine and mussel juice makes and incredible broth – you will be very tempted to drink this straight out of your bowl and we say “Go ahead – tip that bowl” !!!

For more recipe ideas see www.indomex.co.za/blog

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