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.