Beetroot Tagliatelle With Pesto Mussels And White Wine Recipe

• 3 Tbsp. extra virgin olive oil
• 455 gm fresh live mussels (washed cleaned and debearded)
• 1 x clove of garlic finely sliced
• 150 ml dry white wine
• 1 sm knob of butter
• 2 x good handfuls of flatleaf parsley roughly minced
• 455 gm beetroot tagliatelle (qv special pasta recipe qv beetroot pasta)
• 1 x salt and freshly grnd black pepper pesto (qv pesto sauce)

1. Put the extra virgin olive oil into a very warm thick bottomed high sided pan and straight away add in the mussels and garlic.
2. Place a lid on and shake for around 20 seconds it will sizzle furiously.
3. Then add in the white wine.
4. Replace the lid and leave on the fast heat for about 12 min.
5. This will steam open the mussels (throw away any unopened ones).
6. Add in the knob of butter and the parsley and remove from the heat.
7. Meanwhile cook the beetroot tagliatelle in boiling salted water till al dente.
8. Gently toss the tagliatelle and mussels together till the juices just coat the pasta then check for seasoning and serve with a generous spoonful of pesto on top.
9. The colours are quite interesting and the mussels and pesto work surprisingly well together so it is definitely worth trying and it is very quick to make.
10. Serves 4

extra virgin olive oil, clove of garlic, white wine, butter, parsley, salt

Taken from cookeatshare.com/recipes/beetroot-tagliatelle-with-pesto-mussels-and-white-wine-83196 (may not work)