Clean the mussels with a knife under the jet of cold water.
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| Ingredients to make tapes with mussels and saffron: |
| 1 kg mussels 180 ml white wine 100 ml water 1 laurel leaf 1 leaf leaf 1 thyme leaf 30 g butter 1 median onion chopped straws of saffron a pinch of cayena pepper 250 ml Thick cream 380 gr taglialle green |
Ingredients to make tapes with mussels and saffron:
2. Put 9 90 ml of wine, water, bay leaf, leek and thyme.
3. Bring to boiling and add the mussels.
4. Cover and leave a few minutes until they open.
5. Remove from heat, remove them from the liquid and let cool.
6. Remove the mejilones from the valves and discard those that are closed.
7. In a pan with butter brown the onion over medium heat.
8. Add the rest of the wine, saffron and cayenne. Reduce to two thirds.
9. Remove and let cool for a few minutes.
10. Add the cream, mix and add the mussels.
11. Cook the pasta in abuandante water with salt, drain and pour a quarter in a previously greased with butter.
12. Press and unmold on the plate.
13. Pour a little of the sauce above and around the paste.
14. Adorn with some strands of saffron.
15. Repeat the process with the remaining paste.
