According to this recipe, mussels are cooked in a broth of aromatic herbs and white wine, served with tagliatelle or any other wide paste. It turns out to be an exquisite dinner for real gourmets.
It is necessary
- For four servings:
- - 2 kg of mussels in shells;
- - 450 g tagliatelle;
- - 1 onion;
- - 2 glasses of dry white wine;
- - 5 cloves of garlic;
- - 1/3 cup fresh parsley;
- - 1 lavrushka;
- - 2 sprigs of fresh mint;
- - 4 tbsp. tablespoons of butter;
- - 1 tbsp. a spoonful of fresh chopped rosemary;
- - salt, black pepper.
Instructions
Step 1
Rinse mussels in shells, brush them, remove algae. Also remove the opened shells. Pour chopped onion, garlic, herbs into a saucepan, add 2 tablespoons of butter and cover everything with white wine. Bring the contents of the saucepan to a boil, reduce heat to medium.
Step 2
Put the mussels in a saucepan, pepper and salt to taste. Cover the saucepan with a lid and cook for about 3-4 minutes, shaking the pan occasionally. During this time, all shells should open up.
Step 3
Remove the saucepan from the stove, remove the mussels with a slotted spoon, transfer to a bowl, and remove the bay leaf from the broth. Remove mussels that have not opened during cooking. Set aside a few open mussels for serving, remove the meat from the rest.
Step 4
Boil the pasta until tender in salted water, discard in a colander, let all the liquid drain. Divide the pasta into four bowls and top with the mussel meat.
Step 5
Put a saucepan with broth on the stove, put the remaining butter in it, bring to a boil, pour the prepared pasta with mussels with this sauce. Decorate the dish with mussels in the shells. Tagliatelle with mussels are ready, serve immediately.
