3/4 lb (375 g) fusilli

2 shallots, chopped

1 clove garlic, chopped

2 teaspoons (10 ml) curry powder

2 tablespoons (30 ml) olive oil

1/2 cup (125 ml) white wine

1/2 cup (125 ml) cooking juices from Grilled Mussels

1 can (398 ml/14 oz) coconut milk

2 lb (1 kg) unsauced Grilled Mussels

1/4 cup (60 ml) fresh chives, chopped

Salt and pepper

In a large pot of boiling salted water, cook the pasta until al dente. Drain and coat lightly with oil. Set aside.

In the same pot over medium heat, soften the shallots and garlic in the oil with the curry powder. Deglaze with the wine and reduce by half. Add the mussel cooking juices and the coconut milk. Bring to a boil and reduce by half. Add the cooked pasta and mussels and continue cooking until the pasta begins to absorb the sauce. Add the chives and adjust the seasoning.

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