Tagliatelle with mussels and lemongrass cream sauce

Name: tagliatelle with mussels and lemongrass cream sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 kg Mussels; 250 ml dry white wine; 250 ml whipped cream; 2 lemongrass stalks (lemongrass), in coarse pieces; 2 cloves garlic peeled; 400 g green tagliatelle; 3 bunch onions in rings

A tasty recipe. The main course contains the following ingredients: fish, mussels, dry white wine, whipped cream, serecht gels (lemongrass), in coarse pieces), garlic (peeled), green tagliatelle and spring onions (in rings).

Ingredients

Kitchen Stuff

clean tea towel without detergent smells

Directions

Wash mussels under running water.
Mussels that do not close after a firm knock and throw away broken specimens.
In a large pan, bring mussels with white wine to the boil with a lid and cook for 5-7 minutes until all the mussels are open.
Remove mussels with skimmer from pan, discard mussels that have remained dense.
Melt and store seven mussels.
Remove three quarters of mussels from shell.
In a pan with a thick base, reduce the mussel liquid, together with whipped cream, lemongrass and garlic, to half with medium heat.
Take lemon grass and garlic from sauce.
Add mussels without scale and co-heat on a low heat for 1 min.
Season spicy sauce with salt and pepper.
Meanwhile, cook the tagliatelle according to the instructions.
Pour Tagliatelle into a bowl and mix in mussel sauce.
Place mussels in shell and bunch onions..