Dairy Free Mussels Mouclade Food

MUSSEL MOUCLADE PASTA

Mussel mouclade pasta image

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

Provided by Jane Hornby

Categories Dinner, Main course

Time 25m

Yield Serves 2

Number Of Ingredients 9

Ingredients

140g spaghetti or bucatini
1 tbsp butter
1 onion , finely chopped
2 tsp mild curry powder
2 garlic cloves , thinly sliced
500g fresh mussels cleaned and checked, see tip, below left
100ml dry white wine mixed with 50ml/2fl oz water
4 tbsp double cream
good handful coriander (or parsley), roughly chopped

Steps:

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.
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.
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.

Nutrition Facts : Calories 586 calories, Fat 26 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 1 milligram of sodium

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