Tagliatelle with Mussels

Stanislava Dimitrova
How it's made: 

In a large pan, sauté the finely chopped onions and garlic in olive oil, until translucent. Dice the tomato and add to the pan. Add a handful of finely chopped fresh parsley and thyme leaves. Season with salt and pepper, add a dash of white wine and toss in the mussels. Stir well and cover to steam.

Meanwhile, bring water to boil in a large pot. Add a pinch of salt and a dash of olive oil. Add the pasta to the boiling water and cook until al dante /5-6 min./ Drain the pasta and add to the pan. Toss over until well coated in sauce.

Remove from heat and serve warm with plenty of lemon. A glass of well-chilled rose will make it only perfect;)

Shopping list: 
500 gr tagliatelle pasta
1 kg mussels
2 onions
1 large tomato
3-4 garlic cloves
handful of fresh parsley
fresh thyme
salt and pepper
olive oil
a dash of white wine
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