Green salad with olive dressing
A simple, Italian-inspired side salad to serve with rustic bakes, meat or fish
Mouclade with pasta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 140g spaghettior bucatini
- 1 tbsp butter
- 1 onionfinely chopped
- 2 tsp mild curry powder
- 2 garlic clovesthinly sliced
- 500g fresh musselscleaned and checked, see tip, below left
- 100ml dry white winemixed with 50ml/2fl oz water
- 4 tbsp double cream
- good handful coriander(or parsley), roughly chopped
Nutrition: per serving
- kcal586
- fat26g
- saturates14g
- carbs60g
- sugars7g
- fibre5g
- protein22g
- salt1g
Method
step 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.
step 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.
step 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.
