top of page
  • Lizzie Redwood

Mussel and Clam Laksa

Updated: Oct 11, 2023

Serves 4 People

Cook Time 25 Minutes

Mussel and Clam Laksa


1kg Omega Mussels

500g Omega Clams

2 ptk Pad Thai noodles or rice noodles

100ml Canola Oil

230g Laksa Paste

600ml Coconut Milk

½ Eggplant (sliced cm thick rounds)

2 Courgette (sliced ½ cm rounds)


Crispy Shallots

Mung Beans

Fresh Coriander

Red Chilli, thinly sliced


  1. Heat a fry pan to a medium heat and add ½ of the canola oil.

  2. Add the eggplant slices and fry until golden brown and soft, remove from the heat and set aside.

  3. Boil a jug of water. Place the noodles into a bowl and pour over the boiling water.

  4. Remove the mussels and clams from the pouch and check for any beards in the mussels and remove if necessary.

  5. Heat a wok to a medium heat, add the remaining oil then add the laksa paste.

  6. Fry the laksa paste for 2-3 minutes then add the coconut milk.

  7. Add the mussels, clams, cooked eggplant and courgette slices and simmer for 3 minutes.

  8. Drain the water off the noodles and place into your serving bowl

  9. Arrange the mussels, clams, courgettes and eggplant over the noodles, pour over the sauce.

  10. Garnish with fresh mung beans, coriander, crispy shallots and sliced red chilli.

Recipe created by A Tasty Kitchen

205 views0 comments

Recent Posts

See All


bottom of page