Indian spiced mussel linguine

 

This dish combines two of my favorite tastes: vadouvan masala, which is a fermented Indian curry blend of spices and aromatics that are already THE BOMB on their own (onion 💣 garlic 💣 cumin 💣 mustard 💣 fenugreek) and on the other hand the acidic creaminess of the tomatoe sauce. So now your mouth’s watering and I haven’t even mentioned the mussels yet, weeeeeeeeee.

 

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Serves four:
sauce
  • 4 large tomatoes
  • 200ml heavy cream
  • pinch of cayenne pepper
mussels
  • 1kg mussels
  • 0,5 teaspoon cumin seeds
  • 0,5 teaspoon fennel seeds
  • 0,5 teaspoon coriander seeds
  • 1 heaped teaspoon vadouvan masala
  • 1 heaped teaspoon turmeric
  • 2 shallots
  • 2 cloves of garlic
  • 1 red chili pepper
  • 200ml white wine
 and
  • 400g linguine
  • 1 lemon
  • flatleaf parsley
+ olive oil, salt, pepper, pestle & mortar
Clean the mussels. Peel the tomatoes and deseed them in a sieve set over a bowl. Press out as much of the tomato juice as you can.
Chop shallots, garlic and chili pepper very finely and grind the cumin, fennel and coriander seeds in a pestle and mortar. Heat a good lug of olive oil on high heat in a large pot with a fitting lid and cook the ground seeds until fragrant. Add vadouvan masala, turmeric, shallots, garlic and chili and cook for another minute, stirring, until soft. Add the mussels and white wine and cook until they’ve opened up. Add the liquids from the mussel pot to the tomato juice, leaving the cooked mussels in the pot.
Heat a large sauteuse that’ll fit mussels and pasta on a high heat without any oil and throw in the cubed tomatoes, stirring until they’ve turned into a sauce. Add the tomatoe and mussel liquid, a good pinch of cayenne pepper and salt and simmer on a high heat until reduced to a pretty thick sauce. Once the sauce has thickened (about 10 to 15 min), add the cream and repeat. This leaves you enough time to cook the pasta (make sure it’s al dente), drink a glass of wine and wash some dishes.
Coarsely chop the parsley. Add the drained pasta to the sauce with the mussels, grate (microplane #kitchentoolessential ♥️) the zest of the lemon over it, squeeze half a lemon over the pasta and toss. Side note about using zest: N-E-V-E-R grate zest before use, you should always grate this à la minute. Since zest is grated so finely, the oils that contain the aroma evaporate very quickly. Taste for salt and (cayenne) pepper and add more lemon juice to taste. Distribute the pasta over four plates and sprinkle with parsley.
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Indian spiced mussel linguine
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