Curried Mussels with Bucatini
Curried Mussels with Bucatini



  • 150g bucatini
  • 1 tbsp butter
  • 1 chopped onion
  • 2 tsp mild curry powder
  • 2 sliced garlic cloves
  • 500g live mussels, cleaned and checked
  • 100ml white wine mixed with 60ml water
  • 4 tbsp crème fraîche
  • Chopped parsley
  • Cook the pasta in boiling salted water until al dente, then drain. Meanwhile, cook the onion in the butter for 7 mins to soften, then stir in the curry powder and garlic and cook for a further minute. Crank up the heat and add the mussels and wine to the pan, then cover with a tight-fitting lid and cook for 5 mins.
  • Give the pan a good shake. When the mussels have all opened (discard any that remain closed), remove the mussels from the pan with a slotted spoon and set aside. Stir the crème fraîche into the mussel liquor, boil for 30 seconds, then taste and season. Return the mussels to the pan, add the pasta and chopped parsley, toss well and serve in bowls.
20 mins
2 serving

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