Arrabiata Spaghetti Sauce recipe

Fusilli with mussels with a curry sauce

| Spaghetti Sauce | Homemade Pasta Recipes | Traditional Italian Pasta Recipes | Asian noodle recipes

A delicious recipe for a fusion pasta sauce dish, this time with mussels in a curry and white wine sauce; a simple recipe for a dish that will surprise your guests in many ways. With this dish you can create a spectacular presentation with the mussels, grated parmesan sprinkled over the pasta with chopped chives; this one never misses!


* 1 lb. fusilli or gemelli short pasta
* 3 green onions, chopped
* 1 clove garlic, minced
* 1 tablespoon curry powder
* 4 tablespoons olive oil
* 1 cup white wine
* 3 lb. fresh mussels, cooked in a pot with water and white wine; bad ones discarded
* 1/2 cup water the mussels cooked in
* 1 can of 14 oz. coconut milk
* 1/4 cup chopped fresh chives
* Grated Parmesan cheese
* Salt and pepper

Cooking instructions:

1) Take the cooked mussels out of their shells, saving a few still in their shells as garnish when serving. In a pot filled with boiling salted water, cook the fusilli until al dente. Drain, then mix with a drizzle of oil. Reserve.

2) In a saucepan, fry the green onions with the garlic for two minutes. Mix in the curry powder, with the 4 tablespoons of olive oil. Deglaze with the white wine then simmer to reduce by half. Pour in the mussels cooking liquid and coconut milk.

3) Bring to a boil, then reduce the heat setting and simmer to again reduce by half. Add pasta, shelled mussels and cook until the pasta had absorbed the sauce slightly. Add chopped chives; adjust seasoning.

Pour some fusilli with mussels curry sauce on each plate, then sprinkle with a bit of parmesan cheese then arrange some mussels still in their shells over the pasta and serve immediately...