Mussel and Pasta Salad

Ingredients

• 3 pounds mussels, well scrubbed and with beards and barnacles removed
• ½ cup dry white wine
• 4 cups water
• 2 zucchini, about 3/4 pound, cut into 1/2-inch chunks
• ½ pound imported farfalle pasta (bow ties)
• 1 egg yolk
• 1 tablespoon Dijon-style mustard
• 2 tablespoons red or white wine vinegar
• Salt and freshly ground pepper to taste
• 1 cup olive or corn oil
• Pinch of cayenne pepper
• 4 tablespoons finely chopped shallots or scallions
• 1 tablespoon finely chopped garlic
• 2 ripe tomatoes, about 3/4 pound, peeled and cut into 1/2-inch cubes
• ½ cup coarsely chopped fresh basil leaves or Italian parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1054 calories; 64 grams fat; 9 grams saturated fat; 0 grams trans fat; 41 grams monounsaturated fat; 8 grams polyunsaturated fat; 64 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 51 grams protein; 141 milligrams cholesterol; 1184 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

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.
2. Remove the mussels with a slotted spoon and set them aside to cool. Strain the broth. There should be about 2 1/2 cups. Reserve the broth. When the mussels are cool enough to handle, remove the meat and discard the shells.
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.
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.
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.
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.

35 minutes