Tagliattelle with mussels

We enjoyed a supper of mussels, steamed simply with white wine, onion, garlic, salt and pepper. There were a few mussles left when we had eaten sufficient, so I took the remaining mussels out of their shells and saved them and the liquid which was left. The next day we enjoyed a lovely dish of homemade pasta and a simple mussel sauce.

We enjoyed a supper of mussels, steamed simply with white wine, onion, garlic, salt and pepper. There were a few mussels left when we had eaten sufficient, so I took the remaining mussels out of their shells and saved them and the liquid which was left. The next day we enjoyed a lovely dish of home-made pasta and a simple mussel sauce.

200g Pasta - tagliattelle either bought or home made
100g streaky bacon, cut into thin strips
small knob of butter
1/2 onion finely chopped
2 cloves garlic, crushed
200g spinach leaves or the green part of swiss chard cut into 1 cm strips
liquid from mussels
4 tbs creme fraiche / sour cream
mussels (just a cupful is sufficient)


Sauté the bacon gently in the butter
When the fat starts brown add the onion and garlic and cook until the onion is soft but not brown
Add the spinach to the pan and allow to wilt.
Add the remaining juices and reduce rapidly
Stir in the cream
Add the mussels and allow to warm through gently.

Add the cooked pasta and toss together serve immediately.
Sufficient for two people