Caporegime
- Joined
- 20 Oct 2002
- Posts
- 77,288
- Location
- Wish i was in a Ramen Shop Counter
Ingredients as photo
The mussels need to be cleaned, throw away any that is open at this point.
So, do the following:
1 - olive oil in pan
2 - add garlic
3 - add pancetta & mushrooms
fry until crispy, remove pancetta & mushrooms leaving the fat behind.
4 - add mussels
fry for 30 seconds
5 - pour in 150ml of cider
6 - close lid and let it steam for a few minutes until they are open.
Once they are open, take them all out of the pan, leaving the stock behind.
7 - Add about 3 table spoon of creme fraiche into the stock and turn on the heat and reduce it.
8 - season, add fresh herbs (I used Thyme)
Now at this point when it is being reduced, I "de-shell" most of the mussels, and throw away any that is closed. I leave about 10 still with the shell on for decorative purposes
9 - put the mussels, pancetta and mushrooms into the now reduced sauce base
10 - dish it on the tagliatelle
The mussels need to be cleaned, throw away any that is open at this point.
So, do the following:
1 - olive oil in pan
2 - add garlic
3 - add pancetta & mushrooms
fry until crispy, remove pancetta & mushrooms leaving the fat behind.
4 - add mussels
fry for 30 seconds
5 - pour in 150ml of cider
6 - close lid and let it steam for a few minutes until they are open.
Once they are open, take them all out of the pan, leaving the stock behind.
7 - Add about 3 table spoon of creme fraiche into the stock and turn on the heat and reduce it.
8 - season, add fresh herbs (I used Thyme)
Now at this point when it is being reduced, I "de-shell" most of the mussels, and throw away any that is closed. I leave about 10 still with the shell on for decorative purposes
9 - put the mussels, pancetta and mushrooms into the now reduced sauce base
10 - dish it on the tagliatelle
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