Cavatelli with Mussels, Lillet and Dill

• 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 creme fraiche
• 1 small shallot, minced
• 1 teaspoon finely grated lemon zest
• 1 teaspoon finely grated grapefruit zest (optional)
• 12 ounces fresh cavatelli
• Freshly ground pepper

1. In a large saucepan, combine the mussels, wine, dill sprigs and 2 tablespoons of the Lillet and bring to a boil.
2. Cover and steam until the mussels open, about 4 minutes.
3. Transfer the mussels to a bowl and strain the juices into a medium bowl.
4. Remove the mussels from their shells; discard any mussels that don't open.
5. Rinse out the saucepan.
6. Return the juices to the saucepan and simmer until reduced to 3/4 cup, about 5 minutes.
7. Stir in the creme fraiche, shallot and the lemon and grapefruit zests.
8. Meanwhile, in a large pot of salted boiling water, cook the pasta until nearly al dente; drain.
9. Add the pasta to the saucepan along with the remaining 2 tablespoons of Lillet.
10. Cook over high heat, stirring frequently, until the sauce is thick and creamy, about 4 minutes.
11. Stir in the mussels and chopped dill and season the pasta with pepper.
12. Serve right away.

mussels, white wine, dill sprigs, lillet, creme fraiche, shallot, lemon zest, cavatelli, freshly ground pepper

Taken from www.foodandwine.com/recipes/cavatelli-mussels-lillet-and-dill (may not work)