- A pinch of saffron
- A small handful of fresh tarragon, finely chopped
- Freshly ground black pepper
- 2 handfuls of cooked tagliatelle
- A handful of rocket leaves
- 500g mussels
- Good olive oil
- 1 clove garlic
- 1 tomato, roughly chopped
- A splash of dry white wine
Wash the mussels gently in cold water and remove the 'beards' by giving them a gentle tug. Pour a little olive oil into a heavy-based pan with a tight-fitting lid. If you don't have a lid, use a chopping board or a plate, just so long as the pan can be covered.
Add the garlic and tomato and seat gently for 2-3 minutes until just softened. Add the wine, boil for a minute to take off some of the alcohol, then add the mussels. Cover the pan, turn the heat up slightly and wait for the mussels to steam open - this will take about 3-4 minutes.
Remove the mussels from the pan, discarding any that have not opened, then add the saffron and a tablespoon more olive oil to the juices and simmer gently. You will see the saffron turning the juices a rich golden yellow.
Remove half the mussels from their shells and add to the juices, then add the remaining unshelled mussels and the tarragon. Add the rocket and allow it to wilt. Season with freshly ground black pepper. Add the tagliatelle to the pan and toss it all together until the pasta is just warmed through.