Creamy White Wine Mussel Tagliatelle
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Creamy White Wine Mussel Tagliatelle

with Cheesy Garlic Bread and Salad

Allergens:
Milk
Cereals containing gluten
Molluscs
Egg
Sulphites

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Echalion Shallot

1 bunch(es)

Flat Leaf Parsley

125 grams

Baby Plum Tomatoes

4 unit(s)

Garlic Clove

40 grams

Mature Cheddar Cheese

(Contains Milk)

2 unit(s)

Demi Garlic Baguettes

(Contains Cereals containing gluten May contain Sesame)

1 pack(s)

Garlic & White Wine Mussels

(Contains Milk, Molluscs)

200 grams

Fresh Tagliatelle

(Contains Cereals containing gluten, Egg May contain Mustard, Soya)

75 grams

Creme Fraiche

(Contains Milk)

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

50 grams

Baby Leaf Mix

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

20 grams

Butter

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Nutritional information

Energy (kJ)4123 kJ
Energy (kcal)985 kcal
Fat54.2 g
of which saturates26.9 g
Carbohydrate94.3 g
of which sugars14.4 g
Protein38.1 g
Salt3.34 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Garlic Press
Grater
Knife
Large Saucepan
Baking Tray
Large Bowl
Slotted Spoon
Medium Bowl

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with 0.5 tsp salt for the tagliatelle.

Halve, peel and chop the shallot into small pieces. Roughly chop the parsley (stalks and all).

Halve the baby plum tomatoes. Peel and grate the garlic (or use a garlic press).

Grate the Cheddar cheese.

2

Place the garlic baguettes onto a lined medium baking tray. Sprinkle over the Cheddar cheese. 

When the oven is hot, bake on the middle shelf of your oven until golden and piping hot, 12-15 mins.

3

Meanwhile, heat a drizzle of oil in another large saucepan on medium-high heat. Add the shallot and cook until softened, 3-4 mins.

Add the garlic. Stir-fry for 30 secs. 

Add the mussels and their liquid into the pan. Stir in the water for the sauce (see pantry for amount). Pop the lid on. Cook until piping hot, 5 mins.

Discard any mussels that do not open. IMPORTANT: Ensure the mussels are piping hot throughout.

4

When boiling, add the tagliatelle to the pan of water and bring back to the boil. Cook until tender, 3-4 mins. 

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

When the mussels are cooked, stir in the creme fraiche, butter (see pantry for amount) and half the parsley. Simmer until piping hot, 1-2 mins. 

5

When everything's nearly ready, in a large bowl, toss the tomatoes and baby leaves with the balsamic glaze until evenly coated.

Using a slotted spoon, carefully remove the mussels from the sauce and transfer to a medium bowl. Cover to keep warm. 

Stir the tagliatelle and grated hard Italian style cheese into the pan of sauce until well combined. Taste and season with salt and pepper if needed.

Add splash of water if you feel it needs it.

 

6

Share the tagliatelle between your bowls. Top with the mussels and  remaining parsley. 

Serve with the cheesy garlic bread and the salad on the side. 

Enjoy!

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