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Black tagliatelle with mussels in tomato sauce
Pasta with mussels, garlic, oregano, passata di pomodoro and garden peas
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Ingredients
Directions
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Rinse the mussels in plenty of cold water. Remove the mussels that are broken or remain open when you tap them. Let it drain well.
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Slice the garlic. Heat the butter in a mussel or soup pan and fry the garlic, oregano and chilli pepper for 1 min.
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Add the mussels and cook with the lid on the pan over a high heat for 8 minutes until done. Shake the pan regularly.
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In the meantime, cook the pasta al dente according to the instructions on the package.
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Scoop the mussels with a slotted spoon from the pan into a bowl, discard the mussels that are not open. Keep covered warm.
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Add the passata, crème fraîche and garden peas to the remaining cooking liquid. Bring to the boil and cook for 4 minutes.
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Put the boiled mussel meat through.
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Divide the pasta over 4 deep plates, scoop the sauce and spread the mussels in the shell over it.
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Nutrition
720Calories
Sodium29% DV700mg
Fat40% DV26g
Protein78% DV39g
Carbs26% DV78g
Fiber40% DV10g
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