Finely slice the onion.

Fry the onion in a nob of butter till soft and golden brown

Dice the garlic and add to the onion, along with the double cream, white wine and bouquet Garnett. Leave to simmer.

Bring a pot of water to the boil, salt the water, and then add the tagliatelle, at the same time add the mussels to the white wine sauce.

Once tagliatelle is al dente, drain of water, remove the bouquet Garnett from the sauce, mix with sauce and serve.