Mussel Laska

Name: Mussel Laska
Prep time: 20 min
Cook time: 300 min
Total time: 320 min
Yield: 8 people
Ingredients: 4 red capsicums, cored and cut into eighths; 1 red onion, peeled and halved; 6 red chillis, ends trimmed; 3 curry powder; 1 fine salt; 2 sweet paprika; 150 peanut oil; 2 of lemongrass; 2 fish stock; 800 coconut cream; 1 mussels, debearded; 375 chow main noodles; 1 Fresh coriander, to serve; 3 sriracha sauce or sambal oelek; 200 fresh bean shoots

Recipe by: Alyce Alexandra

Preparation : 20 min

Cooking : 5 h

Total time : 5 h 20

Rest : 0 min

8 people

4 red capsicums, cored and cut into eighths

1 red onion, peeled and halved

6 red chillis, ends trimmed

3 tbsp curry powder

1 tbsp fine salt

2 tsp sweet paprika

150 ml peanut oil

2 sticks of lemongrass

2 L fish stock

800 g coconut cream

1 kg mussels, debearded

375 g chow main noodles

1 bunch Fresh coriander, to serve

3 tbsp sriracha sauce or sambal oelek

200 g fresh bean shoots

Associated products

BLENDER POWER 4

BLENDER POWER 3

BLENDER POWER 5XL

RECIPE STEPS

1Place 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.

4 red capsicums, cored and cut into eighths
6 red chillis, ends trimmed
3 tbsp curry powder
1 tbsp fine salt
2 tsp sweet paprika
150 ml peanut oil
3 tbsp sriracha sauce or sambal oelek

Expert | 00:30 / 18 / __°C

2Cook 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).

Expert | 50:00 / 4 / 100°C

3Replace 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).

2 sticks of lemongrass
2 L fish stock
800 g coconut cream

Simmering | 04:00:00 / / 95°C

4Add mussels and noodles. Cook on simmering function for 5 minutes, 120°C, lid on.

1 kg mussels, debearded
375 g chow main noodles

Simmering | 01:05:00 / / 120°C

5Divide 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!