Duso’s Fettuccine with Mussel Curry Sauce
Wow your guests with this seafood delight featuring Duso’s fresh pasta! Tender mussels plus fresh Asian-inspired herbs and spices create an easy, nutritious, protein-rich treat. Duso’s fresh pasta adds the perfect texture to help take your meal to the next level!
Select mussels that are shiny, tightly closed, smell fresh, and are presented on a bed of ice. Avoid mussels that are chipped, broken or damaged. At home, transfer mussels to a strainer placed over a bowl covered with a wet paper towel to maintain moist in the fridge. Prior to cooking time, discard water that’s collected in the bowl. Consume the mussels same day or the following day.
Duso’s Fresh Fettuccine is made with 100% Canadian Durum Wheat Semolina and fresh B.C. eggs. Durum Wheat has higher protein content and is stronger than regular wheat making it the best choice for special uses such as pasta. In Italy, pasta is exclusively made from durum wheat. The Duso pasta recipe uses enriched wheat because it contains important nutrients including iron and B vitamins (folic acid, riboflavin, niacin, and thiamine). The only other two ingredients in Duso’s pasta are fresh eggs and filtered water.
When ready to serve, scrub mussels under cold running water and remove the beards by pulling down toward the hinge of the shell. If a shell is open, give a gentle tap –if it doesn’t close, discard. Spread mussels evenly over the coconut curry mixture and steam until open. Discard any mussels that did not open.
Be sure to cook pasta in plenty of water, this is what prevents it from sticking together.
3 tablespoons butter
4 garlic cloves, finely chopped
1 inch piece ginger, finely chopped
1 shallot, finely chopped
Curry powder * (see below)
(Or alternately, 1 tablespoon garam masala plus 1/2 teaspoon turmeric and 1/8 teaspoon cayenne pepper)
1 can (400ml) coconut milk
1 stalk lemongrass, the outer skin removed and the core crushed
1 1/2 pounds mussels, rinsed and de-bearded (give a gentle tap to the open ones–if the shells don’t close, discard)
1 cup cherry tomatoes, cut in half
1/2 teaspoon sea salt, to taste
1 teaspoon freshly ground black pepper
1 teaspoon lime zest
Cilantro, rinsed and patted dry, with coarse stalks removed
1 pack Duso’s Fettuccine
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper or to your taste
Boil water in a large pot for the pasta and set aside.
Melt the butter in a large, heavy skillet or pan over medium heat and sauté the garlic, ginger and shallot until tender.
Add the curry powder and heat it through for a few minutes. Pour in the coconut milk and add the lemongrass, then bring to a gentle boil. Add the mussels, turn up the heat to high, cover with a lid and steam until the mussels open (this will take about 5 to 6 minutes). Discard any mussels that did not open. Using a slotted spoon, transfer the remaining mussels to a bowl and set aside.
Add the tomatoes to the curry mixture and continue simmering until the tomatoes soften and the sauce thickens. Adjust with salt and pepper.
In the meantime, cook the pasta in generously salted boiling water according to the package instructions. Drain well, add to the curry and bring to a simmer. Add the mussels and stir gently to combine. Discard the lemongrass. Divide the curried noodles and mussels among individual bowls, sprinkle with the lime zest and top with the cilantro leaves. Serve with lime wedges.