Mussel Mouclade Pasta
Completely AB-FAB and then some!!!!! If you like mussels, this will be your new, and perhaps enduring, favorite dish. Be sure to use bucatini, as the hearty pasta is the perfect bedfellow with which to nestle the sweet, mildly curry-scented mussels. A quick pan sauce completes this truly memorable dinner. As a delicious treat for two, put the pan in the middle of the table and enjoy. We dare you not to!!
Mussels Mouclade Pasta
5 oz. bucatini or spaghetti
1 tbs. butter
1 onion, finely chopped
2 tsp. mild curry powder
2 cloves garlic, thinly sliced
1 lb, 2 oz. mussels, cleaned, checked and de-bearded
4 tbs. heavy cream
3½ fl. oz. dry white wine, vermouth or water
Boil the pasta in salted water, following the package directions. Meanwhile, heat a large, wide, lidded pan. Melt the butter and add the onion. Cook over medium for about 7 minutes until soft and turning golden here and there. Add the curry powder and garlic, then cook for 2 minutes 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 for 5 minutes, shaking the pan every now and then, until 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 liquid, then boil hard for 30 seconds or so until the sauce is the consistency of light cream. If it gets too thick, add a splash of water. Taste and check for seasoning (we like it with lots of fresh black pepper), then return the mussels to the pan. Add the pasta and cilantro and toss well. Serve in large shallow bowls with a bowl for discarded shells.