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Smoky mussel laksa
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Total Time:
16 minutes
Ingredients:
  • 2 x 50g nests of folded rice noodles
  • 600g mussels, scrubbed, debearded, from sustainable sources
  • 1 large aubergine (400g)
  • 1 bunch of spring onions
  • ½ a bunch of coriander (15g)
  • 2 limes
  • 2 tablespoons laksa paste
  • 1 x 400ml tin of light coconut milk
Instructions:
  • Cook the noodles according to package instructions in a large shallow casserole pan. Check mussels for freshness by tapping; discard any that don’t close. Char the aubergine directly over a flame until charred all over. Drain noodles, leaving them in colander. Return pan to high heat, cook spring onion whites, coriander stalks, lime zest, and laksa paste for 1 minute. Pour in coconut milk, add mussels, cover, and cook until they open (about 4 minutes). Discard any closed mussels. Slice green onion tops, tear coriander leaves. Scrape off some aubergine skin, chop flesh, and add to pan with noodles. Season broth with lime juice, salt, and pepper. Serve topped with green onions and coriander leaves.

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