Tagliatelle with Mussels and Tarragon Recipe

Name: Tagliatelle with Mussels and Tarragon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium onion, cut into 1/4-inch dice; 2 garlic cloves, minced; 4 thyme sprigs; 3/4 cup dry white wine; 1/4 cup Pernod; 36 mussels (about 2 pounds); 3/4 cup heavy cream; Kosher salt and freshly ground pepper; 1/2 pound dried tagliatelle; 1 tablespoon coarsely chopped tarragon leaves, plus a few whole leaves for garnish; Coarse black and white salts, for garnish

Servings: persons

2 tablespoons extra-virgin olive oil
1 medium onion, cut into 1/4-inch dice
2 garlic cloves, minced
4 thyme sprigs
3/4 cup dry white wine
1/4 cup Pernod
36 mussels (about 2 pounds)
3/4 cup heavy cream
Kosher salt and freshly ground pepper
1/2 pound dried tagliatelle
1 tablespoon coarsely chopped tarragon leaves, plus a few whole leaves for garnish
Coarse black and white salts, for garnish

1
In a large, deep skillet, heat the olive oil.
2
Add the onion and garlic and cook over moderate heat, stirring occasionally, until softened, about 10 minutes.
3
Add the thyme sprigs, wine and Pernod and bring to a boil.
4
Stir in the mussels, cover and cook over moderate heat until they open, about 3 minutes.
5
Transfer the mussels to a bowl, discarding any that do not open.
6
Boil the liquid in the skillet over moderately high heat until reduced by half, about 2 minutes.
7
Stir in the cream and simmer just until the sauce is thick enough to coat the back of a spoon, about 3 minutes.
8
Discard the thyme sprigs and stir in the mussels along with any accumulated juices.
9
Season with kosher salt and pepper.
10
In a large pot of boiling salted water, cook the tagliatelle until al dente; drain well.
11
Add the pasta and the chopped tarragon to the skillet; toss to coat thoroughly with the sauce.
12
Transfer the pasta and mussels to a large bowl.
13
Garnish with the tarragon leaves and the black and white salts and serve.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1 medium onion, cut into 1/4-inch dice, 2 garlic cloves, minced, 4 thyme sprigs, and more.

Yes, Tagliatelle with Mussels and Tarragon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tagliatelle with Mussels and Tarragon

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