<http://schema.org/recipeInstructions>
" Discard any mussels that are broken or that don&amp;amp;#8217;t close when tapped. Heat the sesame oil in a large pan and stir in the laksa paste. Cook, stirring, over a medium heat for 2 mins, then pour in the coconut milk and 200ml (7fl oz) water. Simmer gently for 10 mins. Stir in the rice noodles, spring onions and the lime zest and juice. Season to taste, then bring back to a slow simmer. Add the mussels and prawns to the pan; cook for 3-5 mins until the prawns have turned pink and the mussels are open. Discard any mussels that remain closed. Stir in half the mint and basil. Serve the laksa in deep bowls with the remaining herbs and nuts sprinkled on top."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.netdoctor.co.uk/recipes/recipes/a12323/seafood-laksa/>