Fresh tagliatelle with mussels


– Fresh tagliatelle 400 g
– Onion 1
– Butter
– white wine 2 tbsp
– mussels (cleaned) 4 kg
– fresh cream 20 cl
– egg whites 2
– tarragon 1 sprig
– lemon 1
– chopped chives 1 tbsp
– 1 tbsp chopped parsley
– salt
– pepper


– Cook the fresh LANZA tagliatelle in a large saucepan of salted boiling water.

– Peel the onion and slice it. Brown it in a large saucepan with a little butter. Wet with the white wine. Add the mussels and place the lid on the pan. Shake regularly until all the mussels are open.

– Remove the mussels from the pan but leave the cooking juices there. Let reduce by 2/3. Reduce the heat and add the cream and egg whites. Stir until the sauce thickens. Finely chop the tarragon, mix with the sauce, salt and pepper. Add the lemon juice.

– Return the mussels to the pot and mix them with the sauce.

– Divide the tagliatelle and mussels among 4 plates, and when serving, sprinkle with chives and parsley.