Summer is the ideal time to get more adventurous with
fish and seafood
Mussel mouclade pasta
The slight spice of mild curry powder enhances rather than
overpowers the mussels and – although it may sound weird – pasta and spicy,
creamy liquor just go so well when they mingle in the pan. My new favourite –
and budget – treat for two.
·
Serves 2 (easily doubled)
·
Prep 10 mins
·
Cook 15 mins
Mussel mouclade
pasta
Ingredient
·
140g/5oz spaghetti or bucatini
·
1 tbsp butter
·
1 onion, finely chopped
·
2 tsp mild curry powder 2 garlic cloves, thinly sliced
·
500g/1lb 2oz fresh mussels, cleaned and checked
·
100ml/3½fl oz dry white wine mixed with 50ml/2fl oz water
·
4 tbsp double cream
·
Good handful coriander (or parsley), roughly chopped
You can choose
either spaghetti or bucatini
Recipe
1.
Boil the pasta in salted water, following pack instructions. Meanwhile,
heat a large, wide, lidded pan. Melt the butter and add the onion. Cover and
cook on a medium heat for about 7 mins until soft and turning golden here and
there. Add the curry power and garlic, and cook for 1 min more.
2.
Turn up the heat and add the mussels to the pan. Pour in the wine (it
should steam dramatically), then cover with a tight-fitting lid. Cook over high
heat for 5 mins, shaking the pan every now and again, untll the mussels are
wide open. Discard any that remain closed, then lift the mussels from the pan
with a slotted spoon and set aside. Drain the pasta when it’s ready.
3.
Stir the cream into the mussel cooking liquor, then boil hard for 30
secs or so until the sauce is the consistency of single cream. If it gets too
thick, add a splash of water. Taste and check the seasoning; I like this with
lots of black pepper, which gives heat, instead of using chilli. Return the
mussels to the pan, add the coriander and the pasta, and toss well. Serve in
large shallow bowls, with a bowl for discarded shells.
Per serving 586 Kcals, Protein 22g, Carbs 60g, Fat
26g, Sat Fat 14g, Fiber 5g, Sugar 7g, Salt 1.0g
