Fettuccine whole wheat and organic with saffron stewed mussels

  • 1 pack of organic whole wheat fettuccine Lo Scoiattolo
  • 500 gr mussels
  • saffron
  • 1 piece of garlic
  • ½ glass of white wine
  • 1 cream spoon
  • chopped parsley
  • 1 spoon of extra virgin olive oil
Carefully wash mussels in running water. Take a quite large saucepan, pour a tablespoon of extra-virgin olive oil and add a clove of garlic finely chopped. Heat and immediately add the mussels. Cover the saucepan with a lid and cook on a low flame for 2/3 minutes until the mussels open. Then remove the mussels by means of a skimmer and keep them aside. Drain the liquid left in the saucepan in order to eliminate impurities and remains of garlic. Add the saffron. In the meanwhile cook tagliatelle in abundant salty water brought to boiling point. Drain them underdone. Cook again tagliatelle with half glass of mussel cooking liquid. Finish cooking by adding abundant chopped parsley and the mussels you kept aside. Finally add a tablespoon of double cream to bind perfectly got sauce with your tagliatelle.
Cook time:
20 minutes

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