Black tagliatelle with mussels and coppa di parma

Name: black tagliatelle with mussels and coppa di parma
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 el olive oil; 75 g coppa di Parma in pieces; 2 cloves garlic pressed; 150 g leeks in thin rings; 1 kg fresh mussels; 100 ml white vermouth; 200 ml beaten cream 23% fat; 300 g black tagliatelle pasta; 15 g fresh dill in small tufts

A tasty recipe. The main course contains the following ingredients: fish, olive oil, coppa di Parma (in pieces), garlic (pressed), leeks (in thin rings), fresh ready-to-cook mussels, white vermouth, beaten cream (23% fat), black tagliatelle (pasta ) and fresh dill (in small tufts).

Ingredients

Directions

Heat the oil in a mussel pan and gently fry the coppa. Fry the garlic and leeks for 1 min. Add the mussels and vermouth. Place the lid on the pan and cook the mussels for about 10 minutes until done.
Pour the mussels over a skillet. Pour the cream into the mussel liquid and boil it over medium heat until about 200 ml of liquid is left. Taste the sauce and season with salt and pepper.
Meanwhile, remove 3/4 of the mussels from the shell. Place the peeled and unpeeled mussels and the coppers that are left in the colander in the sauce and store the sauce in the refrigerator if necessary.
Cook the tagliatelle according to the instructions on the packaging. Heat the sauce with the mussels if necessary. Spoon a few tablespoons of the cooking liquid from the pasta with the mussels.
Drain the pasta and put the pasta back in the pan. Spoon the mussels with sauce through the pasta. Spread the pasta over 4 warm deep plates and sprinkle the tarts of herbs on it.