Live Pot Ready New Season Mussels

with Singaporean Laksa

A taste of Singapore is a perfect compliment to soft, sweet and delicious Kinkawooka Live pot ready Mussels.


1 pack Kinkawooka Live pot ready Mussels
2 cups cooked rice noodles
1 1/2 tbspn red curry paste
1 can coconut milk
1 tsp crushed garlic
1/4 cup chopped coriander
1/4 cup chopped spring onions
1/4 cup bean sprouts
1 tsp chopped red chilli
1 tbsp lime juice

  1. Drain off the liquid in the bag and use the mussels straight away.

  2. In a little vegetable oil cook curry paste and garlic for 3 mins, add coconut milk and simmer for another 3 mins. Don’t overcook mussels – they’ll lose their soft texture.

  3. Add 1 drained pack of Kinkawooka Live pot ready Mussels and steam for 3 mins with lid on pot.

  4. Warm noodles and place into serving bowls, add bean sprouts and spring onions.

  5. Remove mussels from pot and place on top of noodles, pour soup over.

  6. Sprinkle with coriander and chopped chilli, splash lime juice over. Serve with icy cold beer

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