Recipes Cavatelli with Mussels, Lillet and Dill 5.0 (2,880) Add your rating & review The perfect match for this creamy cavatelli-and-mussels dish: Muscadet, a coastal wine that's superb with shellfish. More Seafood Recipes By Kerry Heffernan Updated on November 6, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Quentin Bacon Total Time: 30 mins Yield: 4 Ingredients 2 pounds mussels, scrubbed 1/4 cup dry white wine 2 dill sprigs, plus 1 tablespoon chopped dill 1/4 cup Lillet or dry vermouth 3/4 cup crème fraîche 1 small shallot, minced 1 teaspoon finely grated lemon zest 1 teaspoon finely grated grapefruit zest (optional) 12 ounces fresh cavatelli Freshly ground pepper Directions In a large saucepan, combine the mussels, wine, dill sprigs and 2 tablespoons of the Lillet and bring to a boil. Cover and steam until the mussels open, about 4 minutes. Transfer the mussels to a bowl and strain the juices into a medium bowl. Remove the mussels from their shells; discard any mussels that don't open. Rinse out the saucepan. Return the juices to the saucepan and simmer until reduced to 3/4 cup, about 5 minutes. Stir in the crème fraîche, shallot and the lemon and grapefruit zests. Meanwhile, in a large pot of salted boiling water, cook the pasta until nearly al dente; drain. Add the pasta to the saucepan along with the remaining 2 tablespoons of Lillet. Cook over high heat, stirring frequently, until the sauce is thick and creamy, about 4 minutes. Stir in the mussels and chopped dill and season the pasta with pepper. Serve right away. Suggested Pairing Briny, crisp Muscadet. Rate it Print