Mussels with Creamy White Wine Sauce and Tagliatelle

Prep time: 10-12 minutes Cooking time: 13-15 minutes Serves: 2 Skill level: Easy Peasy Recipe by: Dougold's Mussels

Mussels go so well with pasta, and with a lovely white wine sauce you can't go wrong


The method

  1. Clean the mussels thoroughly and make sure all the shells are tightly closed and without any gaps or cracks. Discard any with shells that are damaged or open.
  2. Cook the pasta according to the pack instructions, drain and keep warm.
  3. Heat the oil in a pan and add the onion and garlic. Fry over a medium heat for about 5 minutes, until softened (do not allow the onions to colour).
  4. Increase the heat, add the wine and mussels, cover and steam for 5 minutes.
  5. Divide the cooked pasta between two bowls. Remove the mussels from the cooking liquid with a slotted spoon and add to the bowls of pasta, discarding any mussels that haven’t opened.
  6. Pour the cream or crème fraiche into the mussel cooking liquor, whisk well and heat gently, then pour over the mussels and pasta.
  7. Garnish with the chopped parsley and serve immediately.


For a starter, simply cook the mussels without the pasta – there should be enough to serve 4 as a starter.