Mussels with creamy white wine sauce
Mussels with creamy white wine sauce served on a bed of tagliatelle
250 g dry tagliatelle (or spaghetti)
1 kg Irish mussels
1 small onion – peeled and finely chopped
2 cloves garlic finely chopped/crushed
1 tablespoon chopped parsley
1 glass white wine
1 dash of olive oil
100 mls cream or crème fraiche
Cook pasta according to instructions, drain and keep warm.
Heat the oil in a pan and add onion and garlic. Fry over a medium heat until softened – do not allow to colour.
Increase heat, add white wine and mussels, cover and allow to steam for 5 minutes.
Remove mussels with a slotted spoon and divide into two bowls with the pasta.
Pour cream/crème fraiche into the mussel cooking liquor, whisk well and pour over the mussels and pasta.
Garnish with chopped parsley and serve immediately with crusty bread.