Tagliatelle with Mussels

Name: Tagliatelle with Mussels
Yield: Serves 6
Cuisine: Italian
Ingredients: 1 medium-size onion, chopped; 2–2.5 kg (4½–5½ lb) mussels; 375–500 g (13–16 oz) tagliatelle or egg noodles; 150 ml (¼ pint) double cream; a large sprig of parsley; 150 ml (5 fl oz) carton of soured cream; 1 clove of garlic, chopped finely; 3 × 15 ml spoon (3 tablespoons) breadcrumbs; 3 × 15 ml spoon (3 tablespoons) parmesan cheese; 45 g (1½ oz) butter, melted; salt, pepper and chilli powder

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Cooking of the Mediterranean

By Jane Grigson

Published 1991

About

In Italy pasta is often served with a clam sauce, alle vongole. In northern Europe we have to use mussels instead.

Ingredients

2–2.5 kg (4½–5½ lb) mussels
1 medium-size onion, chopped

Europe
Italy
Fish course
Pescatarian
Mediterranean

Method

Scrub and scrape the mussels. Remove the beards with a sharp tug of the knife. Discard any broken mussels, and any that remain open when tapped. Put 1 cm (½ inch) depth of water in a large pan with the oni