First of all, clean the mussels well, removing the encrustations and the beards (here the guide to find out how to do it best), then put them in a saucepan, cover with the lid and cook over medium heat for a few minutes, until the shells have opened. all, then shell them and filter the cooking juices.
In the meantime, peel the broccoli, divide them into florets and blanch them in salted water for a few minutes (until the stems are tender, touching them with a fork: they must not fall apart).
Drain the broccoli conserving the cooking water, set 1/3 of the florets aside and blend the rest with a blender.
Meanwhile, cook the pasta in the broccoli cooking water and drain when al dente.
Quickly brown the mussels in a large pan with oil and chilli.
Add the pasta, the artichoke cream and the cooking sauce of the mussels and mix gently.
The tagliatelle with broccoli and mussels are ready: add the set aside florets, season with salt and serve.
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