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Mussels with creamy white wine sauce

Mussels with creamy white wine sauce served on a bed of tagliatelle

Serves 2

mussel_pasta__in_bowl_1

Ingredients

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 

Method

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.