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Ingredients
for
4
Tagliatelle with Mussels and Leeks
45 min.
Time:
Ingredientsfor
- For the pasta
- 400 grams Tagliatelle
- For the sauce
- 1 ⅕ kilograms mussels
- 2 sticks Leeks
- 2 garlic cloves
- ½ bunch parsley
- 2 Tbsps clarified butter
- 150 milliliters dry white wine
- 200 milliliters fish stock
- 50 grams Crème fraiche
- 1 Tbsp sauce thickener
- salt
- peppers
Preparation
1.
For the pasta, cook tagiatelle in plenty of boiling salted water according to package instructions. For the sauce, sort the mussels and discard open shells. Rinse mussels under running water and debeard. Rinse the leeks and cut into slices. Peel the garlic cloves and chop finely. Rinse the parsley, shake dry and chop.
2.
In a large pot, sauté the leeks with the garlic in butter. Deglaze with wine, season with salt and pepper and bring to a boil. Add the mussels and fish stock and cook covered for about 8 minutes over high heat, occasionally shaking vigorously. Remove closed shells. Season with creme fraiche and thicken broth with a little cornstarch. Arrange the tagiatelle with the sauce and parsley on plates and serve immediately.