
Tagliatelle with mussels and crème fraiche
25min
Ingredients
300g (10.5 oz) of dry tagliatelle
1 large onion, finely chopped
2 tablespoons of olive oil
150ml (5 fl oz) of dry white wine
200ml (7 fl oz) of crème fraîche
2 packs or 1lb 2oz of mussels in garlic butter sauce
A good handful of flat-leaf parsley
2 tablespoons of fresh tarragon, chopped
Instructions
1. Bring a large pot of water to a boil for the pasta. Sauté the onion in the olive oil for 10 minutes, until softened and starting to color. Pour in the wine, increase the heat, and let it reduce.
2. Cook the pasta for 10 minutes. Add the crème fraîche to the onions, bring to a boil, then add the mussels and cook for 5 minutes until they open (discard any that don’t open). Drain the pasta, return it to the pan, and pour in the mussel mixture. Toss with the herbs and serve.
