Pasta with Mussels in a Creamy Sauce

Serves 2

• 250g/8oz Pasta of your choice
• 250g/8oz Mussels thaw if frozen
• 1 large Onion – finely chopped
• 1 clove Garlic – crushed
• 125g/4oz Mushrooms – finely sliced
• 1 flat tsp dried Tarragon
• 1 tsp Wholegrain Mustard
• Small tin chopped Tomatoes
• Small carton of Crème Fraiche
• 2 tbls Olive Oil
• Salt and Black Pepper

Heat the oil in a pan and gently fry the onion and garlic until onion is softened, add the mushrooms and cook for a couple of minutes. Then add the tomatoes, tarragon, mustard, salt and pepper to taste, stir well. Add the mussels and leave to simmer for about 10 minutes to combine the flavours.

In the meantime cook the pasta as per the instructions on the packet.

Turn the heat right down on the pan with the mussels and add the crème fraiche, stir well cook for a further minute.

Serve in bowls with the mussel mixture on top of the pasta.

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