Cider Mussels with tagliatelle

[Mondo]

Ingredients as photo



The mussels need to be cleaned, throw away any that is open at this point.




So, do the following:

1 - oliver 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