Filter
Reset
Sort ByRelevance
Christy Lane
Tagliatelle with mussels and red pepper
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Clean the mussels. Cook them in a large pan in the white wine for about 6 minutes or until the shells are open. Shake them in between.
-
Heat 2 tablespoons of olive oil and fry the onion, garlic, half of the parsley and red peppers.
-
Remove the cooked mussels from the pan and keep the cooking water. Strain the cooking liquid, add it to the onion mixture and boil it slightly.
-
Remove the mussels, except for the garnish, from the shells.
-
Cook the tagliatelle al dente.
-
Heat the mussels in the onion mixture. Put the drained pasta through.
-
Divide the dish over the plates. Sprinkle the rest of the olive oil over it.
-
Sprinkle with the rest of the parsley and garnish with the mussels in the shell.
-
15 minMain dishcouscous, green beans, olive oil, balsamic vinegar, radish, fresh parsley, onion, white cheese,couscous with broad beans and white cheese
-
15 minMain dishsifted tomatoes in a pack, tap water, beef broth tablet, chorizo sausage on one piece, zucchini, canned lentils, fresh parsley,Fast Lentil Soup
-
45 minMain dishwhite bread mix, olive oil, lemon, olive oil, Red onion, honey, fresh thyme, dried thyme, creme fraiche, seafood cocktail, capers, spring / forest onion,fish pizza from the griddle
-
25 minMain dishonion, garlic, peanut oil, paprika, ground cumin, ground cloves, cinnamon, cayenne pepper, chicken broth tablet, Ketchup, tap water, dark chocolate 72%, chicken breast,pollo con mole poblano (chicken with spicy chocolate sauce)
Nutrition
645Calories
Sodium0% DV0g
Fat26% DV17g
Protein60% DV30g
Carbs27% DV82g
Fiber0% DV0g
Loved it