Italian Spinach Tagliatelle with Mussels Recipe

Serves/Makes: 4

Ingredients:

  • 1 1/4 pounds mussels
  • 1 pound fresh spinach tagliatelle
  • 4 tablespoons olive oil
  • 1/4 onion
  • 1 clove garlic
  • 4 large ripe tomatoes
  • Salt
  • Freshly ground black pepper
  • 1 tablespoon chopped parsley
How to cook Italian Spinach Tagliatelle with Mussels:
  • Leave the mussles in a bowl under cold running water for 1/2 hour. Dicard any that do not close when tapped sharply. Scrub well and trim the beards. Place in a skillet with 1 tablespoon oil over high heat for 5 minutes until the shells open. Discard any that remain closed. Reserve a few of the mussels in their shells. Remove the rest and set aside.
  • Pour the remaining liquor through a fine sieve and set aside.
  • Heat the remaining oil in a saucepan and brown the sliced onion and minced garlic for a few minutes.
  • Add the seeded and chopped tomatoes and season with salt and pepper; add the chopped parsley and cook over high heat until the sauce is well-flavored and thick.
  • Add the mussels and a few tablespoons of the reserved liquor.
  • Cover and leave to simmer.
  • Meanwhile cook the spinach tagliatlle for 3 minutes in plenty of boiling salted water.
  • Drain and transfer to a warm serving dish and cover with the mussel sauce.
  • Garnish with a few mussels still in their shells.
  • Sprinkle with black pepper before serving.

Notes:

The Italian name for the Italian Spinach Tagliatelle with Mussels dish is Tagliatelle Verdi alla Marinara.


This recipe for Italian Spinach Tagliatelle with Mussels serves/makes: 4

The Italian Spinach Tagliatelle with Mussels recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Mussels (more Mussels recipes)
Preparation Method: Poached/Simmered (more Poached/Simmered recipes)
Cuisine: Italian (more Italian recipes)

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