Italian Spinach Tagliatelle with Mussels Recipe
Serves/Makes: 4
Ingredients:
- 1 1/4 pounds mussels
- 1 pound fresh spinach tagliatelle
- 4 tablespoons olive oil
- 1/4 onion
- 1 clove garlic
- 4 large ripe tomatoes
- Salt
- Freshly ground black pepper
- 1 tablespoon chopped parsley
- Leave the mussles in a bowl under cold running water for 1/2 hour. Dicard any that do not close when tapped sharply. Scrub well and trim the beards. Place in a skillet with 1 tablespoon oil over high heat for 5 minutes until the shells open. Discard any that remain closed. Reserve a few of the mussels in their shells. Remove the rest and set aside.
- Pour the remaining liquor through a fine sieve and set aside.
- Heat the remaining oil in a saucepan and brown the sliced onion and minced garlic for a few minutes.
- Add the seeded and chopped tomatoes and season with salt and pepper; add the chopped parsley and cook over high heat until the sauce is well-flavored and thick.
- Add the mussels and a few tablespoons of the reserved liquor.
- Cover and leave to simmer.
- Meanwhile cook the spinach tagliatlle for 3 minutes in plenty of boiling salted water.
- Drain and transfer to a warm serving dish and cover with the mussel sauce.
- Garnish with a few mussels still in their shells.
- Sprinkle with black pepper before serving.
Notes:
This recipe for Italian Spinach Tagliatelle with Mussels serves/makes: 4
Main Ingredient: Mussels
Preparation Method: Poached/Simmered
Cuisine: Italian
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