Tagliatelle 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.

Keith Vigon @cook_4574654

United Kingdom

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.

Saved

Ingredients

1.75 kglive mussels in the Shell
150 mLdry white wine
2shallots, chopped
350 gdried tagliatelle
25 gbutter
2garlic cloves crushed
1 cupdouble cream
Generous pinch of saffron strands
1egg yolk
to tasteSalt and ground black pepper
2 tablespoonschopped fresh parsley to garnish

Saved

Steps

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