Mussels that are gently steamed with white wine, thyme, and garlic, then swirled into a silky cream sauce that clings to ribbons of tagliatelle. Elegant yet effortless, this dish is ready in just 15 minutes , perfect for a weeknight easy meal!
You can serve this dish hot, straight from the pan, so the mussels stay juicy and the pasta glossy. Ane don't forget a warm baguette or crusty sourdough on the side to soak up every last drop of the rich, mussel-infused cream sauce!
1. Cook the tagliatelle in salted water until al dente. Reserve 1 /2 cup pasta water (120 ml). Drain and set aside.
2. In a large pan, melt butter and olive oil. Add shallots, garlic, and thyme. Cook gently 3–4 minutes until softened.
3. Pour in white wine. Boil for 3–4 minutes until reduced by at least half.
4. Add mussels and stock. Cover and steam 3–4 minutes until shells open. Discard any closed mussels.
5. Lower the heat and stir in the cream. Simmer for 5–7 minutes until the sauce thickens and coats the back of a spoon.
6. Add lemon zest and a squeeze of lemon juice. Season with black pepper. Remove thyme sprigs.
7. Add tagliatelle to the pan. Toss gently with mussels and sauce. Scatter with and serve immediately with lemon wedges.
4 servings