CURRIED MUSSEL SALAD WITH TINY PASTA
cups tiny shell pasta
4 quarts steamed mussels
10 ounces frozen tiny
1/2 cup chopped parsley
For the curried French
2 teaspoons olive oil
2 teaspoons wine vinegar
teaspoon minced green onions
1/2 teaspoon curry powder
For the curried mayonnaise dressing:
1/3 cup mayonnaise
2 teaspoons curry powder
1/2 teaspoon salt
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.
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.
the salad bowl combine the pasta with the peas and mussels and remaining French
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.