Tagliatelle with Mussels and Tarragon
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, cut into 1/4-inch dice
- 2 garlic cloves, minced
- 4 thyme sprigs
- 3/4 cup dry white wine
- 1/4 cup Pernod
- 36 mussels (about 2 pounds)
- 3/4 cup heavy cream
- Kosher salt and freshly ground pepper
- 1/2 pound dried tagliatelle
- 1 tablespoon coarsely chopped tarragon leaves, plus a few whole leaves for garnish
- Coarse black and white salts, for garnish
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