Tortelloni , mussels, curry cream and spinach

Buy 250 gr tortelloni with spinach and ricotta. Boil in salted water (with a glug of olive oil) in 4 mins.

Steam 1 kg mussels with carrot, celery, onion, a tbsp butter and a cup of water. This will take 5 or 6 mins.

In the meantime bring 250 ml cream to the boil, with 5 tbsp grated parmesan and a heaped tsp curry Madras. Add 100 ml mussel water and reduce to a thickish sauce. Add a handful of (baby) spinach.

Start plating with the pasta, then the spinach/curry sauce. Finally mussels, some with, some without shell. Finish with some nice spinach and/or basil leaves

( Recipe by Jan Tournier)

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