Easy Tagliatelle with Saffron Mussels Recipes

Easy Tagliatelle with Saffron Mussels Recipes

The ingredients for making Easy Tagliatelle with Saffron Mussels Recipes

  1. 1. seventy five kg live mussels within the Shell
  2. 150 mL dry white wine
  3. 2 shallots, chopped
  4. 350 g dried tagliatelle
  5. 25 g butter
  6. 2 garlic cloves crushed
  7. 1 cup dual cream
  8. Generous pinch associated with saffron strands
  9. 1 egg cell yolk
  10. to taste Sodium and ground black pepper
  11. 2 tablespoons chopped fresh parsley in order to garnish

Step-step making Tagliatelle with Saffron Mussels

  1. Scrub the muscles well under cold running water. Remove the “beards” and discard any muscles that are open

  2. Place the muscles in a large pan with the wine and shallots

  3. Stop cover and cook over a high heat, shaking the pan occasionally, the 5 to 8 minutes until the muscles have opened.

  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

  5. Bring the reserved cooking liquid to the boil, then reduce by half.

  6. Strain into a jug to remove any grit

  7. Cook the tagliatelle in plenty of boiling salted water for about 10 minutes until al dente

  8. In the meantime, melt the butter and fry the garlic for one minute

  9. Pour in the mussel liquid, cream and saffron strands.

  10. Heat gently until the sauce thickens slightly.

  11. Remove from the heat and stir in the egg yolk, shelled mussels, and season

  12. Drain the tagliatelle and transferred to the warm serving bowls.

  13. Spoon the sauce over and sprinkle with chopped parsley.

  14. Garnish with the muscles in shells and serve at once