Pasta with Mussels and Curry

Pasta and Pizza | World cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Pasta with Mussels and Curry

Ingredients

Salt - to taste
Parsley - 3 stems
Milk - 17 fl oz
Red Curry Powder - 1 teaspoon
Cheshire Cheese - 3.5 oz
Shallot - 1 piece
Safflower Oil - 2 tablespoons
Butter - 0.9 oz
Pasta (corkscrew) - 12.3 oz
Celery stalk - 1 piece
Dry White Wine - 5 tablespoons
Mussels - 2 lbs

Step by Step guide

Step 1

Using a knife, scrape the 'beards' off the mussels and rinse them under cold water. Discard any mussels with damaged shells and those that do not close immediately when touched. Place them in a large pot with water, chopped celery, and a pinch of salt. Cover and cook over medium heat for 4–5 minutes until the mussels open. Remove them with a slotted spoon, discarding any that remain closed. Extract the mussels from their shells and, if they are too large, cut them in half with kitchen scissors. Strain the broth through a fine sieve and set aside.

Step 2

Add the pasta to a large pot of salted water, bring to a boil, and cook uncovered. When the water comes to a boil again, reduce the heat so that the water continues to boil and cook for another 10–12 minutes. Drain through a large colander, rinse under cold water, and set aside.

Step 3

While the pasta is cooking, make the sauce: melt half of the butter with the sunflower oil in a saucepan, add finely chopped shallot, and cook over low heat, stirring, for 5 minutes until the onion is soft. Stir in the curry powder and flour and cook for another 2 minutes. Then slowly pour in the milk and the broth reserved from the mussels. Cook, stirring, for 5–10 minutes until the sauce thickens.

Step 4

Preheat the grill. Transfer the pasta to a fireproof dish, add the mussels, half of the grated cheese, and finely chopped parsley. Pour the sauce over the top, sprinkle with the remaining cheese, and place pieces of the remaining butter on top. Cook under the grill for 10–15 minutes until a golden crust forms. Serve immediately.