The slight spice of mild curry powder enhances rather than overpowers the mussels in this pasta dish - great budget treat for two
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Buying and preparing mussels
I like to choose mid-size mussels – so not too big or too small – and without too many barnacles, as they all need scraping off. They tend to smell of seaweed – or, in my mind, rock pools – but anything more than that, steer clear.Keep mussels at the bottom of the fridge in a bowl, unwrapped from plastic bags but covered with damp kitchen paper. Wash in cold water, pull away any weedy beards, then tap sharply on the countertop. Keep mussels that close, discard any that don’t. When cooked, throw away any that have not opened.