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CURRIED MUSSEL SALAD WITH TINY PASTA
Serves: 6
Preparation time: 20 minutes If they like it, it serves 6 otherwise
Cooking time: 20 minutes
Totaltime: 0 minutes
Ingredients
- 1 1/2 cups tiny shell pasta
- 4 quarts steamed mussels
- 10 ounces frozen tiny peas, thawed
- 1/2 cup chopped parsley
- For the curried French dressing:
- 2 teaspoons olive oil
- 2 teaspoons wine vinegar
- 1 teaspoon minced green onions
- 1/2 teaspoon curry powder
- 1/2 teaspoon salt
- For the curried mayonnaise dressing:
- 1/3 cup mayonnaise
- 2 teaspoons curry powder
- 1/2 teaspoon salt
Preparation
-
Cook the pasta until al dente. Drain, rinse with cold water and drain again. Toss with 2 tablespoons of the curried French dressing. Clean and cook the mussels.
Cool and discard the shells and any black rims.
In a salad bowl toss with 1/4 cup of the Curried French dressing. Pour boiling water over the peas and drain.
In the salad bowl combine the pasta with the peas and mussels and remaining French dressing.
Mix the Curried Mayonnaise dressing ingredients and carefully fold into the salad ingredients.
Chill at least 2 hours and sprinkle with the chopped parsley before serving.
main ingredients: mussel pea pasta mayonnaise type of dish:
lunch
type of recipe:
salad
Country cuisine:
Italy specific recipes:
quick-and-easy Type of meal:
lunch
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