Cavatelli with Mussels Lillet and Dill
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
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