Linguini in a robust red curry sauce crowned with fresh steamed mussels
Author:Tim
Prep Time:20
Cook Time:40
Total Time:1 hour
Yield:2 servings 1x
Ingredients
Scale
1 lb mussels – rinsed and de-bearded
8 oz bronze die-cut linguine
5 oz pancetta – diced
3 oz Thai Kitchen red curry paste
2 TBL olive oil
4 TBL unsalted butter – divided
2 TBL rendered pancetta fat
2 cloves garlic – chopped
1 large shallot – diced small
1 cup Chablis or dry white wine
1/2 lemon – juiced
Salt – to taste
1 can (15 oz) diced Italian tomatoes with liquid
1 cup parsley – chopped
French baguette
Instructions
Soak, sort, de-beard and clean the mussels carefully
Prepare a pot of well salted water and bring to a boil
Place the pancetta in a non-stick skillet over medium heat to render the fat – about 3-4 minutes, until the pancetta is very lightly crisped. Strain out the pancetta with a slotted spoon, reserve and set aside.
Place 2 tablespoons of the rendered fat in a deep saute pan. Add the olive oil and 1 TBL of unsalted butter
Start the linguini and boil. Reserve 2 cups of the pasta water. Remove and drain the linguine 2 minutes short of the manufacturer’s instructions – it will finish in the saute pan
Place the shallot in the saute pan over medium heat and cook 1 minute while stirring, then add the garlic and cook 1 minute more until the shallot is soft
Add the white wine, lemon juice, a half cup of pasta water and mussels to the saute pan. Cover and steam over medium-high heat. Shake the pan occasionally until the mussels have opened, about 5-8 minutes. Discard any that remain closed.
Remove the mussels and reserve them in a covered pot to keep them warm
Add the remaining butter to the pan with the diced tomatoes, thai red curry paste. Stir to combine and add the linguine.
Stir and cook over medium low heat- about 2 minutes to finish the pasta. Add more pasta water if it becomes too dry. You should have enough broth to generously coat the linguine.
Stir in half the chopped parsley and adjust the salt to taste
Remove half the mussels from their shells and stir them into the pan, or plate and serve all of them in the shells at your discretion. Garnish with the remaining parsley and serve with a crusty baguette