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

Main Ingredient: Mussels
Preparation Method: Poached/Simmered
Cuisine: Italian