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Ingredient
Tagliatelle with Saffron Mussels
Introduce
Chef :
Keith VigonTagliatelle with Saffron Mussels
This is absolutely delicious dish with mussels saffron and cream sauce so with tagliatelle, but you can use any other pasta if you prefer. - Serves four.
Ingredient
1.75 kg
live mussels in the Shell
150 mL
dry white wine
350 g
dried tagliatelle
25 g
butter
1 cup
double cream
1
egg yolk
to taste
Salt and ground black pepper
2 tablespoons
chopped fresh parsley to garnish
Cooking instructions
* Step 1
Scrub the muscles well under cold running water. Remove the "beards" and discard any muscles that are open
* Step 2
Place the muscles in a large pan with the wine and shallots
* Step 3
Stop cover and cook over a high heat, shaking the pan occasionally, the 5 to 8 minutes until the muscles have opened.
* Step 4
Drain the muscles and discard any that haven't opened, reserve the liquid. Shell all but a few of the muscles and keep warm
* Step 5
Bring the reserved cooking liquid to the boil, then reduce by half.
* Step 6
Strain into a jug to remove any grit
* Step 7
Cook the tagliatelle in plenty of boiling salted water for about 10 minutes until al dente
* Step 8
In the meantime, melt the butter and fry the garlic for one minute
* Step 9
Pour in the mussel liquid, cream and saffron strands.
* Step 10
Heat gently until the sauce thickens slightly.
* Step 11
Remove from the heat and stir in the egg yolk, shelled mussels, and season
* Step 12
Drain the tagliatelle and transferred to the warm serving bowls.
* Step 13
Spoon the sauce over and sprinkle with chopped parsley.
* Step 14
Garnish with the muscles in shells and serve at once
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