Creamy Mussel Tagliatelle

2

I keep thinking about all the delicious food we had during our last vacation in Croatia. My favorite was the mussel pasta I had in Zadar, it was such a simple dish but the flavors were to die for! Now I have no idea how they could make such a tasty simple dish… I serious wish I knew. So I decided to go with my own version of mussel pasta. Even though it just was not the same as the one I keep dreaming about, it was still very tasty.

This recipe serves 2.

Ingredients:

1kg mussels, washed and debearded*

250g tagliatelle pasta

2 cloves of garlic, minced

1 large shallot, finely chopped

1 bird’s eye pepper, deseeded and thinly sliced

2 tablespoons parsley, finely chopped

½ lime, juiced

1 cup dry white wine

1 cup heavy cream

2 tablespoons olive oil

½ teaspoon curry powder

Salt, to taste

Pepper, to taste

Good quality E.V. olive oil for serving

*While cleaning and debearding, discard any mussels that are broken or wont clamp shut when you tap them.

In a large pot, heat the olive oil over medium heat and add the shallot. Cook until translucent and add the garlic; continue cooking for another 30 seconds until fragrant. Now add the curry powder, wine and heavy cream and bring to a simmer.

Add the mussels to the pot, stir and cover with a lid. Cook the mussels until all are opened, about 5 minutes. Using a slotted spoon remove the mussels and set aside; discard any mussels that are still closed. Allow the sauce to continue cooking for about 15-20 minutes, until reduced and thickened.

Bring a pot of water to a boil and cook the pasta according to the instructions.

Meanwhile, remove half of the mussels from the shells and keep the other half intact; discard all the empty shells.

Now add the parsley and lime juice to your sauce, taste and season with salt and pepper. Toss the pasta through the sauce and add the mussels, stirring for 30 seconds to warm up. Divide the pasta among two plates, top with the chili slices and drizzle with some good quality olive oil. Enjoy!

 

 

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