Recipes

Mussels Tagliatelle

Featuring SONOMA DRY CREEK VALLEY CHARDONNAY

4lbs fresh mussels, washed, de-bearded and scrubbed
1 tablespoon butter
1 medium onion, diced
1 clove garlic
1 cup fish stock
1 cup dry white wine
1 tablespoon olive oil
1 x 400g can chopped tomatoes
8oz tagliatelle , linguine or spaghetti
fresh chopped parsley
salt and pepper to taste

Directions:

Bring a large pot of salted water to a boil to have standing by to cook your pasta. Melt the butter and olive oil in another large pan. Add the onions and saute over low-medium heat until the onions are translucent, about 10 minutes. Add the garlic to the onions and cook another 5 minutes. Meanwhile add the pasta to your boiling water and cook according to package directions. Add the fish stock, white wine, tomatoes and the mussels to the onions and garlic. Cover and steam for 5-6 minutes, shaking gently to ensure even cooking. When all the mussels have opened (discard any that have not), remove the mussels from the pan and set aside. Season the sauce with salt and pepper to taste. Drain your pasta and add it to the sauce, gently stir to combine. Plate the pasta into 4 individual servings, place the mussels on top of the pasta and sprinkle with chopped parsley.

Serves 4.

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