Kerala x Italy
Mussels moilee linguine
Linguine takes a holiday on the Kerala coast and comes back smelling of curry leaves.
35 minTime
24 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original625kcalsame
24 gproteinsame
5 gfibresame
35minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1At the sink, tap any open mussels on the counter and throw away the ones that stay open. Keep them cold until you cook.
- 2Boil the linguine in 3 litres of water with 1 tbsp salt at a rolling boil, 2 minutes less than the packet says. Save 1 cup of pasta water.
- 3Meanwhile heat the coconut oil in a wide pan with a lid on medium heat. Add curry leaves, shallots, garlic, ginger and green chilli. Cook 4 minutes, then stir in turmeric and pepper.
- 4Pour in the thin coconut milk and bring to a simmer. Add the mussels, cover and steam on medium high heat for 4 to 5 minutes, shaking the pan twice. Discard any that stay shut.
- 5Turn the heat to low. Add the thick coconut milk, tomato, drained linguine and a splash of pasta water. Toss 90 seconds without letting it boil. Finish with lemon juice, salt and coriander.
Serve it like this
Twirl the linguine into a deep bowl, arrange open mussels around it like petals and pour the ivory broth over. Finish with fried curry leaves and a crack of pepper.
