Tagliatelle with Mussels
A fantastically tasty and sophisticated way to start a special dinner for two. The sauce clings to the mussels and the tagliatelle perfectly, and the flavour profile of this dish is out of this world!
Recipe Tester Feedback: “My guests and I were very happy with the end result, and I got a lot of compliments, even from someone who isn't keen on mussels. It looked like I had gone to a lot of effort, when really, it wasn't much of an effort at all." - Monika
Contains: Gluten / Dairy / Egg
Variations: *Can be made without Gluten
Preparation Time 6 minutes
Cooking Time 20-30 minutes
Cannot be frozen
You will need:
steaming attachment lower dish
- mussels - 500g, debearded
- pasta - 350g, tagliatelle, (*can use GF egg pasta)
- garlic clove - 1, peeled
- chilli - 1, small, deseeded
- olive oil - 15g
- white wine - 100g, dry
- passata - 400g
- vegetable stock - 1 tsp, paste
- dried oregano - 3 tsp
- cream - 60g
- fresh parsley - 1/4 bunch, leaves only, finely chopped
- Add the peeled garlic clove (1) and deseeded chilli (1) into the bowl. Chop Speed 7 / 3 seconds. Scrape down sides.
- Add the olive oil (15g) to the bowl. Program 5 minutes / 100C / Speed 2.
- Add the white wine (100g) to the bowl. Program 3 minutes / 100C / Speed 2.
- Meanwhile, thoroughly rinse the debearded mussels (500g) under cold water until all the mussels are closed up. Throw out any mussels that are still open. Place in the steaming attachment lower dish.
- Add the passata (400g), stock paste (1 tsp) and dried oregano (3 tsp) to the bowl. Set the steaming attachment in place. Program 10 minutes / Steaming Temperature / Speed 1. Check the mussels. From this point, cook in 5 minute increments. You want the mussels to be cooked without being overcooked.
- While cooking, cook the tagliatelle (350g) according to packet directions. Drain once cooked.
- Add the cream (60g) and finely chopped parsley leaves (from 1/4 bunch) to the mixer bowl. Mix Speed 2 / 20 seconds.
- Add the sauce to the cooked pasta and add the steamed mussels. Stir to combine.
Make your own!
* Make your own passata with the Passata recipe from The Make Your Own Bonus Issue.
* Make your own stock paste with the Odds and Ends Stock Paste recipe from The Make Your Own Bonus Issue.