Tagliatelle with Mussels and Leek

Ingredients

• 400 g tagliatelle
• 1.2 kg mussels
• 2 stalks leek
• 2 cloves garlic
• 0.5 bunch Parsley
• 2 tbsp clarified butter
• 150 ml dry white wine
• 200 ml fish stock
• 50 g crème fraîche
• 1 tbsp sauce thickener
• Salt
• Pepper

Instructions

1. 1.

   Cook the pasta in plenty of salted water according to package instructions. Sort the mussels, discard any that are open. Brush mussels under running water and de-beard. Wash the leek and slice into rounds. Peel garlic cloves and finely chop. Wash parsley, dry by shaking, and chop.

2. 2.

   In a large pot sauté the leek with garlic. Season with salt and pepper and bring to a boil. Add mussels to the pot and cook covered over high heat for about 8 minutes, stirring vigorously occasionally. Remove any mussels that remain closed. Taste with crème fraîche and thicken with sauce thickener. Distribute pasta with sauce and parsley onto plates and serve immediately.