Tagliatelle of Mussels Serves 4
- 2kg (4lbs 7oz) Bantry Bay mussels, defrosted
- 30g (1oz) butter
- 1 onion, chopped
- 300ml (10 fl oz) fish stock, water or dry white wine
- For the sauce:
- 1 15ml spoon (1 tbsp) sunflower oil
- 1 onion, finely cut into quarters
- 2 cloves garlic, finely chopped
- 400g tin chopped tomatoes
- salt and freshly milled black pepper
- 225g (8oz) green tagliatelle or linguine
- 1 15ml spoon (1 tbsn) fresh chopped parsley
- Melt the butter in a large pan, add the onion, white wine and the mussels.
- Cover and steam for 5-6 minutes, shaking gently to ensure even cooking.
- When all the mussels have opened (discard any that have not), strain off and reserve cooking liquor. Leave the mussels to cool slightly.
- Meanwhile, make the sauce: heat the oil in a medium pan, fry the onion and garlic until soft and transparent.
- Stir in tomatoes and half the reserved cooking liquor. Bring to the boil and simmer until the sauce is thickened and reduced, about 10 minutes. Season with salt and black pepper.
- Meanwhile cook the pasta according to the packet instructions. Drain and stir into the tomato sauce.
- Remove mussel meat from half the shells and stir into the sauce, along with remaining mussels in shells.
- Serve the pasta and mussel sauce sprinkled with parsley.