Seafood tagliatelle with PASTIS DE L’ILE DE RE aniseed sauce

  • Le 22 November 2023
  • par samuel
2 1 1859

RECOMMENDED BY : Christine F., Atur, recette inspirée du blog culinaire « Comme une envie de douceur » credit photos : DanaTentis

  • To prep

    20 min
  • Préparation

    20 min
  • To cook

    25 min
  • Cuisson

    25 min
  • Level

    Medium
  • Niveau

    Medium
  • Servings

    4
  • Personnes

    4
  • 1 kg fresh tagliatelle
  • 1.4 kg bouchot mussels from Charente Maritime
  • 150 g of salicorne from the Ile de R (freshly harvested)
  • 1 clove of garlic
  • 1 organic carrot
  • 1 organic onion
  • 1 teaspoon fennel seeds (ideally crushed)
  • 2 sprigs dill
  • A handful of fresh parsley
  • 100g PASTIS DE L'ILE DE RE
  • 1 organic fennel
  • 2 tablespoons cornflour
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Method

  • Step 01
    Prepare the stock. Dice the onion, carrot, ½ fennel and garlic.
  • Step 02
    Lightly brown the onion, garlic, carrot and ½ fennel in a pan with a drizzle of olive oil and a large teaspoon of salt.
  • Step 03
    Add the finely chopped parsley, dill and (ideally crushed) fennel seeds.
  • Step 04
    Cover with plenty of water and bring to the boil. Leave to cook for 30 minutes.
  • Step 05
    Wash the mussels. Meanwhile, heat a large pot with a drizzle of olive oil, then throw in the mussels. Cover the pan. Cook for 4 to 5 minutes until the mussels open. Then drain the mussels.
  • Step 06
    Rinse the samphire. In a saucepan, with a pinch of salt, bring enough water to the boil to cover the samphire. Blanch the samphire by throwing it into the boiling water and leaving it for just a minute. Drain and stop cooking by throwing the samphire into a bowl of ice-cold water.
  • Step 07
    In a saucepan, drizzle with olive oil and fry the diced fennel until slightly melting.
  • Step 08
    Pour in the cornflour and mix. Deglaze with the PASTIS DE L'ILE DE RE then add the stock. Stir until the mixture thickens.
  • Step 09
    Pour in the cream and cook for 2 minutes. Season with salt and pepper.
  • Step 10
    Add the mussels without their shells and the drained samphire to the sauce. Set aside.
  • Step 11
    Cook the tagliatelle and add the sauce once cooked. Enjoy your meal !

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