- 300g dried tagliatelle
- 1 large onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 150ml dry white wine
- 200ml tub crème fraîche
- 2 x 500g or 1lb 2oz packs mussels in garlic butter sauce
Once regarded as the poor relation of the shellfish family because of their small size and…
- good handful flat leaf parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 2 tbsp fresh chopped tarragon
A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…
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.
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.