Moules aux Pates a la Niçoise from The Cooking of Provence by Patricia Lousada

Name: Moules aux Pates a la Niçoise from The Cooking of Provence by Patricia Lousada
Total time: 45 min
Ingredients: 6 tablespoons chopped fresh herbs such as tarragon, parsley, basil and coriander; 1–2 garlic cloves, chopped finely; 2 tablespoons capers, drained; 35 g (1¼ oz) butter; salt; pepper; 300 ml (½ pint) dry white wine; 1 kg (2 lb) mussels; 50 g (2 oz) can of anchovies, drained and chopped; 500 g (1 lb) fresh tagliatelle; 1 kg (2 lb) tomatoes, skinned, de-seeded and chopped; 4 shallots, chopped finely

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Scrub the mussels with a stiff brush and scrape off any barnacles. Let the mussels rest in cold, lightly salted water for 10 minutes. Pull off the beards and discard any mussels that are open. Usin...

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Ingredients

6 tablespoons chopped fresh herbs such as tarragon, parsley, basil and coriander
1–2 garlic cloves, chopped finely
2 tablespoons capers, drained
35 g (1¼ oz) butter
salt
pepper
300 ml (½ pint) dry white wine
1 kg (2 lb) mussels
50 g (2 oz) can of anchovies, drained and chopped
500 g (1 lb) fresh tagliatelle
1 kg (2 lb) tomatoes, skinned, de-seeded and chopped
4 shallots, chopped finely