Mussel Mouclade Pasta Recipes

DAIRY-FREE MUSSELS MOUCLADE

Steps:

• Soak the saffron threads in 2 tablespoons of boiling water until ready to use. Heat the oil in a large saucepan with a tight-fitting lid and cook the shallots and garlic on a gentle heat until soft but not coloured. Pour in the wine and bring to the boil, then simmer for 3 minutes. Stir in the mussels, cover, and cook for 3-4 minutes. Check the mussels are open, then drain into a colander set over a large bowl. Discard any mussels that are still closed.
• Leave the mussel liquor to rest for 1 minute, so that any sediment sinks to the bottom of the bowl, then carefully pour it into the pan leaving the sediment behind. Rinse out the bowl, tip the mussels in and cover to keep warm. Simmer the mussel liquor for 8 minutes to reduce by half.
• Whisk the egg yolk, flour and curry powder together in a bowl and gradually blend in the soya cream and the saffron and its water. Tip the mixture into the pan with the mussel liquor, stir and bring to a simmer. Add the mussels and stir to combine. Stir in the chopped parsley. Serve in soup bowls with hunks of fresh crusty bread.

MUSSEL MOUCLADE PASTA

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.