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Tagliatelle with Mussels and Tarragon | |
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Tagliatelle with Mussels and Tarragon is a seafood pasta. Tagliatelle is a kind of pasta which originated in the Emilia-Romagna area of Italy. In Tagliatelle with Mussels and Tarragon, fresh tarragon and Pernod are added to the pasta. This gives the tagliatelle a distinctive taste of tarragon leaves. The mussels form a striking visual contrast to the rest of the dish.
The main ingredients of Tagliatelle with Mussels and Tarragon are Pernod, tagliatelle and mussels. Extra-virgin olive oil,garlic, heavy cream and dry white wine are needed to make it. Other ingredients of this dish are thyme, tarragon leaves, an onion, kosher salt and pepper. Dice 1 medium onion into ¼ inch pieces and mince 2 garlic cloves.
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2 tablespoons of olive oil and ¾ cup of heavy cream are required to prepare the dish. Take ¼ cup of Pernod, 36 mussels and ½ pound of dried tagliatelle. 4 thyme sprigs, ground pepper and 1 tablespoon of roughly chopped tarragon are also needed to prepare Tagliatelle with Mussels and Tarragon.
Heat olive oil in large skillet. Add the diced onion and garlic, and cook for 10 minutes over moderate heat. Stir the onion pieces a few times so that they cook evenly. When they have softened, add the thyme sprigs and Pernod. Pour in the dry white wine and add the mussels. Cover the skillet and let the mussels cook for about 3 minutes over moderate heat. When the mussels open, transfer them to a bowl. Discard those that have not opened.
The liquid in the skillet needs to be boiled till its quantity is reduced to half. This will take about 2 minutes. Now pour in the heavy cream while stirring the mixture continuously. Let the sauce simmer till its consistency is thick enough to coat the back of the spoon. Remove the thyme sprigs and add the mussels to the sauce. Add salt and ground pepper to the dish.
To prepare Tagliatelle with Mussels and Tarragon, cook tagliatelle in boiling salted water. When it is tender, drain the water. Transfer the pasta to the skillet and add the chopped tarragon. Fold the pasta into the sauce so that it is well coated. Transfer it to a bowl and garnish with tarragon leaves.
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