Tagliatelle with mussels & crème fraîche

Recipe uploaded by

Sara Buenfeld

7 ratings

Recipe by Sara Buenfeld

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1. Put a large pan of water on to boil for the pasta. Fry the onion in the oil for 10 mins until softened and starting to colour. Pour in the wine, turn up the heat and let it bubble away until it reduces.
2. Boil the pasta for 10 mins. Add crème fraîche to the onions, bring to the boil, tip in the mussels and cook for 5 mins until open (discard any that don't). Drain the pasta, return to the pan and tip in the mussel mixture. Toss with the herbs and serve.

Per serving

758 kcalories, protein 22g, carbohydrate 71g, fat 42 g, saturated fat 23g, fibre 4g, salt 4.07 g

Latest comments and suggestions

• AnnieH

  24 November 2007

  AnnieH commented on this recipe

  I made this dish this evening, I served it with spaghetti as I didn't have any tagliatelle and have to say it was yummie yummie!! I also added 2 cloves of garlic to the onions (we are garlic lovers here!) and the result was superb! I served up lots of crusty bread to mop up the juices and we just kept dipping into it and truly finished off a tasty crusty loaf and a delicious red wine. Enjoy!

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• kellyanne

  02 June 2008

  kellyanne rated and commented on this recipe

  

  i added some king prawns to this and it was fantastic.

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• Sarah

  17 June 2008

  Sarah rated and commented on this recipe

  

  I changed this quite a lot to suit what I had in but the result was still delicious. I used spaghetti and frozen mixed seafood. I followed the rest of the recipe but also added a squeeze of lemon to the wine and some capers in with the seafood.

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• Jason Hornsby

  02 August 2008

  Jason Hornsby commented on this recipe

  I added some prawns and squid to this recipe and it made a great meal,washed down with a glass of white wine.

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• Phill W

  02 October 2008

  Phill W rated and commented on this recipe

  

  Very simple and very delicious.

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• Kim

  24 July 2009

  Kim rated and commented on this recipe

  

  I have made this numerous times, and its gets MORE AND MORE DELICIOUS!! We can't get enough of this dish! I just can't believe how something so simple, can be so good! Last night we only had a few frozen mussels, so we supplemented with a packet of frozen seafood mix. Worked fantastically as well. I use a whole tub of creme fraiche (in South Africa it comes in a 250g tub), and very seldom worry with the tarragon. Also used spaghetti as I was out of tagliatelle....still most delicious! ENJOY!

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• lotte123

  24 August 2009

  lotte123 rated and commented on this recipe

  

  Straightforward, quick, tasty and great either for a dinner party or just at home (possibly too tasty as the bf and I devoured what was intended for 4 people on our own!!)

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• Fi

  29 August 2009

  Fi rated and commented on this recipe

  

  Simple, quick and very tasty. Lovely with garlic bread to mop up the juices.

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• Winston

  13 October 2009

  Winston rated and commented on this recipe

  

  Tasty but does need an extra bit of zing! Capers and lemon juice as suggested by Sarah would definitely do the trick.

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Ingredients

• 300g dried tagliatelle
• 1 large onion , finely chopped
• 2 tbsp olive oil
• 150ml dry white wine
• 200ml tub crème fraîche
• 2 x 500g packs mussels in garlic butter sauce
• good handful flat leaf parsley
• 2 tbsp fresh chopped tarragon

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Serves 4

Preparation and cooking times

Ingredients

• 300g dried tagliatelle
• 1 large onion , finely chopped
• 2 tbsp olive oil
• 150ml dry white wine
• 200ml tub crème fraîche
• 2 x 500g packs mussels in garlic butter sauce
• good handful flat leaf parsley
• 2 tbsp fresh chopped tarragon

Per serving

758 kcalories, protein 22g, carbohydrate 71g, fat 42 g, saturated fat 23g, fibre 4g, salt 4.07 g

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