Tagliatelle with mussels & crème fraîche
- Sara Buenfeld
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Serves 4
Easy
Total time: 25 mins
Ready in 25 minutes
A star rating of 4.8 out of 5.33 ratingsRate
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A simple-but-special main course, it's meat-free and perfect for a Friday night
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Ingredients
Nutrition
Units:
MetricUS
-
300g dried tagliatelle
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1 large onion
finely chopped
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2 tbsp olive oil
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150ml dry white wine
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200ml tub crème fraîche
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2 x or 1lb 2oz packs mussels
in garlic butter sauce
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good handful flat leaf parsley
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2 tbsp fresh chopped tarragon
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Nutrition: per serving
- kcal758
- fat42g
- saturates23g
- carbs71g
- sugars0g
- fibre4g
- protein22g
- salt4.07g
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Method
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step 1
Put a large pan of water on to boil for the pasta. Fry the onion in the oil for 10 mins until softened and starting to colour. Pour in the wine, turn up the heat and let it bubble away until it reduces.
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step 2
Boil the pasta for 10 mins. Add crème fraîche to the onions, bring to the boil, tip in the mussels and cook for 5 mins until open (discard any that don’t). Drain the pasta, return to the pan and tip in the mussel mixture. Toss with the herbs and serve.
Recipe from Good Food magazine, April 2005
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A star rating of 4.8 out of 5.33 ratings
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