This is made with packets of mussels in garlic butter sauce which you can easily pick up in the supermarket on your way home – no need to make it in time for the fish shop and no fiddly prep. You might want a bit of crusty bread to mop up the sauce.
Wine Suggestion: We couldn’t go past a good Muscadet and with ever greater choices out there we’d recommend you explore beyond some of the classic cuvées being offered. Jérémie Huchet’s Clos les Montys is an unique terroir with some very old vines. Not within the Sévre et Maine appelation this could easily be overlooked, but you get something special in the glass: aromas of lemon, jasmine, and pears with hints of a fresh herb. Juicy, well-balanced and elegant, it finishes very long and refreshing.
Tagliatelle with mussels & crème fraîche – serves 4 (easily halved)
- 300g dried tagliatelle
- 1 large onion, finely chopped
- 2 tbsp olive oil
- 150ml dry white wine
- 200ml crème fraîche
- 2 x 450g packs mussels in garlic sauce (we used Carr & Sons from Dunnes)
- a good handful of flat leaf parsley, roughly chopped
- 2 tbsp chopped tarragon
Heat the olive oil in a deep frying pan, then add the onion and cook gently for about 10 minutes until softened and starting to colour. Pour in the wine, turn up the heat and bubble until it has almost evaporated.
Meanwhile, bring a large pan of salty water to the boil and cook the pasta according to the timings on the pack.
Add the crème fraîche to the onions and bring to the boil, then tip in the mussels and cook for about 5 minutes until piping hot and open (chuck any that don’t open away). Drain the pasta and return to the pan and tip in the mussel mixture. Stir in the herbs and serve with some crusty bread if you like.
(Original recipe from BBC Good Food)
Jono & Jules do food & wine 
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