Tagliatelle With Mussels

This pasta is fresh, flavorful and easy to put together. All you need is a little prep work with the mussel and before you know it, dinner is served!

• Mussels come with varying amounts of debris on their exteriors, giving them a quick scrub will remove this.

• To remove the beard, pull it towards the base of the shell. Some may give you more of a struggle than others.

• Dispose of any mussels with broken shells.

Tagliatelle With Mussels

Yield: Serves 4

Ingredients

2 Tbsp Butter

1 Medium Yellow Onion (minced)

4 Garlic Cloves (minced)

1/2 Cup (125 ml) Dry White Wine

1 (400 g) Can Pureed Tomatoes

1 Cup (250 ml) Seafood Stock

1 tsp sugar

2.5 lbs (1150 g) Mussels (cleaned and de-bearded)

4 Tbsp Chopped Fresh Parsley

Salt & Pepper

250 g Tagliatelle or pasta of choice

1. Begin by cleaning and de-bearding the mussels.

2. Gather two medium bowls, place all the mussels in one, fill with cold water and fill the additional bowl with cold water. Scrub away any obvious debris on the exterior of the shell and remove the beard by pulling it down toward the base of the shell. Place the clean mussels in the second bowl of water and leave them until you are ready to cook them.

3. In a large pot, heat butter and onion on medium heat until the onion becomes soft and translucent, making sure they do not brown. About 5 minutes.

4. Add garlic and continue cooking for another minute.

5. Next, add the wine and mussels and cook on medium-high heat, with the lid on, until the mussels open. Dispose of any mussels that do not open.

6. Add the fish stock, tomato sauce, sugar, and parsley and continue to cook over medium heat until the sauce in warm throughout.

7. Add salt to your liking.

Optional: Although the shells add an appealing look, they can be a hassle to guests. I like to remove about half of the mussels from their shells before serving.

For easy removal of the mussel from the shell, use an empty shell as a scoop and scrape out the mussel.

Serve immediately

Enjoy!