Mussel and Pasta Salad
- Total Time
- 35 minutes
- Rating
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Ingredients
- 3pounds mussels, well scrubbed and with beards and barnacles removed
- ½cup dry white wine
- 4cups water
- 2zucchini, about ¾ pound, cut into ½-inch chunks
- ½pound imported farfalle pasta (bow ties)
- 1egg yolk
- 1tablespoon Dijon-style mustard
- 2tablespoons red or white wine vinegar
- Salt and freshly ground pepper to taste
- 1cup olive or corn oil
- Pinch of cayenne pepper
- 4tablespoons finely chopped shallots or scallions
- 1tablespoon finely chopped garlic
- 2ripe tomatoes, about ¾ pound, peeled and cut into ½-inch cubes
- ½cup coarsely chopped fresh basil leaves or Italian parsley
Nutritional analysis per serving (4 servings)
1078 calories; 65 grams fat; 9 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 33 grams polyunsaturated fat; 66 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 51 grams protein; 2140 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the mussels in a saucepan and add the wine. Cover and cook over high heat, shaking the pan occasionally to redistribute the mussels, about 4 minutes or until all the mussels are opened.
- Step 2
Remove the mussels with a slotted spoon and set them aside to cool. Strain the broth. There should be about 2½ cups. Reserve the broth. When the mussels are cool enough to handle, remove the meat and discard the shells.
- Step 3
Add the reserved broth and the water to a large saucepan or kettle. Bring to a boil and add the zucchini. Cook 3 minutes and remove the zucchini with a slotted spoon. Let cool.
- Step 4
Add the pasta to the saucepan, stir and bring to a boil. Cook 15 to 20 minutes or according to package instructions. It should be al dente. Drain well and let cool.
- Step 5
Meanwhile, put the egg yolk, mustard, vinegar, salt and pepper in a mixing bowl. Beat the mixture with a wire whisk while slowly adding the oil a few drops at a time at first, then in a slow drizzle. When all the oil is incorporated, add the cayenne pepper, shallots and garlic and blend well.
- Step 6
Place the zucchini, tomatoes, pasta and mussels in a large bowl. Add the sauce and the basil. Toss well. Check the seasoning and serve.
Private Notes