Thyme Tagliatelle with Garlicky Mussel Cream Sauce

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.