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Tagliatelle With Mussels And Tarragon

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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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