Tagliatelle with mussels and red pepper

Name: tagliatelle with mussels and red pepper
Total time: 25 min
Yield: 4
Ingredients: 2 kilogram mussel; 250 milliliters White wine; 5 tablespoon olive oil; 1 onion; 3 clove garlic; 1 bunch parsley; 3 Red pepper; 400 gram tagliatelle

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.