Tagliatelle with Mussels

Charmaine Lu -
  • 300g dried tagliatelle
  • 1 chopped onion
  • 2 tbsp olive oil
  • 150ml white wine
  • 200ml crème fraîche
  • 2 packs of mussels in garlic butter
  • Handful of chopped parsley
  • 2 tbsp chopped tarragon
  • Boil a large pan of salted water, and cook the pasta according to packet instructions. Meanwhile, fry the onion in the oil for 10 mins to soften, then pour in the wine and bubble until reduced.
  • Stir the crème fraîche into the onions and bring to a simmer. Tip in the mussels and cook for 5 mins until they’ve opened (chuck away any that don’t). Drain the pasta, return to the pan and tip the mussel mixture in. Toss with the chopped herbs and serve.
25 mins
4 serving