Curried mussel salad with tiny pasta
Prep Time:
20 minutes
Cooking Time:
20 minutes
Servings:
6
Cook Mode
(Keep screen awake)
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
Directions
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.
