Free recipe: Full-of-Flavour Mussel Laska made from scratch in the Magimix Cook Expert! We're making our own curry paste in the metal thermo bowl, pureeing it first and then reducing it down for maximum flavour (the Cook Expert does all the work for us - we just throw the ingredients in!). Next we're transferring our curry paste to the new Cocotte slow cooking accessory (the only thermo cooker to have a separate, 6L slow cooking attachment!), and slow cooking our laksa broth to infuse all those beautiful flavours. Lastly, the noodles and mussels get thrown in and simmered for 5 minutes, and your restaurant-quality meal for eight is ready to serve! Can your thermo cooker do that? Here's a quick video showing you exactly how it's done...

Not sure if the Cook Expert is right for you? Here's my comparison between the Cook Expert and the Thermomix TM6 you might find helpful...

Last days to get your Cocotte accessory FREE when you buy your Cook Expert! Plus the Cook Expert is currently on sale... so there's never been a better time to buy - click here to check it out!

Serves 8
Hands-on time: 20 minutes
Cooking time: 5 hours

+ dairy free
+ egg free
+ nut free
+ soy free

Ingredients

4 red capsicums, cored and cut into eighths

1 red onion, peeled and halved

6 red chillis, ends trimmed

3 tbsp curry powder

3 tbsp sambal oelek

1 tbsp fine salt

2 tsp sweet paprika

150g peanut oil

2 lemongrass stalks, quartered and bashed to release flavour

2L vegetable or fish stock

2 x 400g cans coconut cream

1kg mussels, debearded

375g chow main noodles

200g fresh bean shoots, to serve

Fresh coriander, to serve

Method

Place capsicums, onion, chilli, curry powder, sambal oelek, salt, paprika and peanut oil in metal Cook Expert bowl. Run Expert program for 30 seconds, speed 18.
Cook on Expert program for 50 minutes, 100°C, speed 4, lid cap removed. If mixture is spitting out of the metal bowl, increase to speed 7 (note: you will only be able to set the timer for a maximum of 10 minutes when running speed 7 at 100°C).
Replace metal bowl with the Cocotte accessory, first installing the base. Transfer capsicum mixture from metal bowl to Cocotte. Add lemongrass, stock and coconut cream. Cook on simmering function for 4 hours, 95°C, lid on (you can cook longer if you’d like – it will only get better and intensify the flavours).
Add mussels and noodles. Cook on simmering function for 5 minutes, 120°C, lid on.

Divide noodles and mussels between serving bowls using tongs, then ladle over soup. Top with fresh bean shoots and coriander to serve. Enjoy, and feel like a rockstar because that is an impressive and nutritious meal you just made from scratch!