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Thyme Tagliatelle with Garlicky Mussel Cream Sauce

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Active Time:  1 Hour 5 Minutes
Total Time:  1 Hour 20 Minutes
Yield:  6 servings

The subtle flavor of thyme hidden in the pasta provides an aromatic undercurrent to the tender mussels in cream. You will find many uses for this delicious, tender pasta - you may even want to try it cooked and simply drizzled with olive oil or melted butter!

RECIPE INGREDIENTS

1 recipe Fresh Pasta with Thyme (see recipe)

6 pounds live mussels, scrubbed, debearded

2 medium onions, thinly sliced

2 cups creme fraiche or heavy cream

6 garlic cloves, lightly crushed

1 cup Italian parsley leaves, minced

Other necessary recipes:
Fresh Pasta

DIRECTIONS

Follow method for making Fresh Pasta with Thyme and forming pasta sheets. Cut pasta crosswise into 1/4-inch-wide ribbons to form tagliatelle.

Stir mussels and onions in heavy large wide pot. Sprinkle with freshly ground black pepper. Cover pot and cook over medium-high heat until mussels open, shaking pot occasionally, about 10 minutes. Cook 1 minute longer. Remove from heat (discard any mussels that do not open). Uncover and cool mussels slightly. Remove mussels from shells. Discard shells; reserve meat. Strain cooking liquid into large bowl; discard onions.

Combine creme fraiche and garlic in heavy medium saucepan. Bring just to simmer over medium heat. Reduce heat to low and simmer, stirring occasionally, about 10 minutes. Add 1 cup reserved cooking liquid. Simmer over medium-high heat until mixture thickens into sauce consistency, about 10 minutes. Strain sauce; return to saucepan. Drain reserved mussel meat; stir meat into sauce. Keep warm over very low heat.

Cook tagliatelle in large pot of boiling salted water until tender but still firm to bite, stirring often, about 1 1/2 minutes. Drain. Divide pasta evenly among six warm pasta bowls. Spoon sauce over pasta, dividing equally. Sprinkle with parsley and serve.

Recipes developed exclusively for Cooking.com by Susan Herrmann Loomis.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: 6 servings

Calories:

809

Fat. Total:

29g

Fiber:

Carbohydrates, Total:

66g

Sodium:

1455mg

% Cal. from Fat:

32%

Cholesterol:

267mg

Protein:

66g

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