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Karla’s Creamy Curry Pasta With Mussels
This creamy curry pasta with mussels is an ingenious one-pot dish where the pasta is cooked in the spiced broth, so there’s no need to boil it beforehand.
👥 6 Servings👤 José Andrés📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●dutch oven
- ●oven
📝 Preparation Steps
1
In a Dutch oven, combine the olive oil, garlic, ginger, coconut milk, curry powder, and 8 cups water. Bring to a boil over medium heat.
2
Add the frozen vegetables and 1 teaspoon salt and return to a boil. Add the tomato paste and cook, stirring frequently, until dissolved, about ⏱️ 2 minutes. Add the pasta, stirring frequently so it doesn’t stick to the bottom, and cook for ⏱️ 8 minutes.
3
Gently stir in the fish and mussels. Cover and cook until the pasta has absorbed all the liquid, the fish is cooked through and flaky, and the mussels have opened, 5 to ⏱️ 7 minutes. Discard any mussels that haven’t opened. Season with salt to taste and serve sprinkled with cilantro.
mussels, scrubbed1 pound
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