Mussel, Prawn & Chive Creamy Tagliatelle and Garlic Baguette
with a White Wine, Chive and Creme Fraiche Sauce
- Molluscs
- Cereals containing gluten
- Wheat
- Crustaceans
- Milk
- Egg
- Sesame
- May contain traces of allergens
- Milk
- Mustard
- Soya
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
- Crustaceans
- Fish
- Molluscs
- Nuts
- Walnuts
Ingredients
500 grams
Mussels
(Contains: Molluscs)
125 grams
Baby Plum Tomatoes
2 unit(s)
Demi Garlic Baguettes
(Contains: Cereals containing gluten, Wheat May contain traces of: Sesame)
2 unit(s)
Garlic Clove
100 grams
Asparagus
150 grams
King Prawns
(Contains: Crustaceans)
25 grams
Sun-Dried Tomato Paste
150 grams
Creme Fraiche
(Contains: Milk)
1 sachet(s)
White Wine Stock Powder
(May contain traces of: Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery, Cereals containing gluten)
250 grams
Fresh Tagliatelle
(Contains: Cereals containing gluten, Wheat, Egg May contain traces of: Milk, Mustard, Soya, Crustaceans, Fish, Molluscs, Nuts, Walnuts)
1 bunch(es)
Chives
Not included in your delivery
200 milliliter(s)
Water for the Sauce
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Drain and rinse the mussels in a colander. Discard any broken shell pieces.
TIP: If you prefer your mussels shelled, carefully open the shells and gently pluck out the mussels. Otherwise, if you're happy to serve them with shells, leave them as is. Set aside for now.
Halve the tomatoes and pop them onto a piece of foil with a drizzle of oil, then season with salt and pepper.
Fold the foil, sealing on all sides to create a parcel.
Pop onto one side of a large baking tray. When the oven is hot, roast on the middle shelf until softened, 15-20 mins.
When the tomatoes have been roasting for 5 mins, add the garlic baguettes to the other side of the baking tray and return to the oven until golden and piping hot, 12-15 mins.
Meanwhile, peel and grate the garlic (or use a garlic press). Trim the asparagus and cut into thirds. Drain the prawns.
Heat a drizzle of oil in a large saucepan on medium-high heat.
Add the prawns and garlic and stir-fry for 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns.
Add the creme fraiche, sundried tomato paste, white wine stock, asparagus, mussels and water for the sauce (see pantry for amount) into the prawns.
Stir and bring to the boil, reduce the heat slightly, cover with a lid and simmer for 5 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle. Mussels served in shell, beware of sharp edges or broken shell. Discard any that do not open. Ensure they're piping hot throughout.
While the sauce simmers, bring a medium saucepan of water to the boil with 0.5 tsp salt for the tagliatelle.
When boiling, add the tagliatelle to the water and bring back to the boil. Cook until tender, 3-4 mins.
Meanwhile, finely chop the chives (use scissors if easier).
Once everything is cooked, drain the tagliatelle in a colander, then stir the pasta and half the chives into the sauce. Add a splash of water if it's too thick. Season with salt and pepper if needed.
Share the prawn, mussel and chive tagliatelle between your serving bowls. Top with the roasted tomatoes and sprinkle over the remaining chives.
Serve the garlic baguettes on the side.
Enjoy!
