Mussel mouclade pasta

Mussel mouclade pasta

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(3 ratings)

Prep: 10 mins Cook: 15 mins

Easy

Serves 2
The slight spice of mild curry powder enhances rather than overpowers the mussels in this pasta dish - great budget treat for two

Nutrition and extra info

  • Easily doubled

Nutrition: per serving

  • kcal586
  • fat26g
  • saturates14g
  • carbs60g
  • sugars7g
  • fibre5g
  • protein22g
  • salt1g
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Ingredients

  • 140g spaghetti or bucatini
  • 1 tbsp butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 onion, finely chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tsp mild curry powder
  • 2 garlic cloves, thinly sliced
  • 500g fresh mussels cleaned and checked, see tip, below left

    Mussels

    mus-sels

    Once regarded as the poor relation of the shellfish family because of their small size and…

  • 100ml dry white wine mixed with 50ml/2fl oz water
  • 4 tbsp double cream
  • good handful coriander (or parsley), roughly chopped

Method

  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.

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Comments (3)

odette810's picture
5

Made it twice now. And I still can't believe how nice this is. Must try again.

alisoncrabb's picture
5

Lovely dish. Have made it twice now. Second time, I picked most of the mussels out of their shells before putting them back in with the pasta, and just saved a few in their shells for garnish. Really tasty and easy to make.

janetnick's picture
5

Quite simply one of the best dishes I have cooked for ages. Surprisingly easy and quick to do. Incredibly cheap stunning dish.

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