One-pot cider mussels with leeks and tagliatelle recipe
This one-pot pasta recipe looks restaurant level impressive, but is actually super simple and takes just 20 minutes to whip together. Everything cooks in one pan, resulting in minimum washing-up and maximum flavour. Tagliatelle, sweet leeks and meaty mussels are cooked in cider broth for a delicious hassle-free dinner party dish or midweek treat.
See method- Serves 4
- 5 mins to prepare and 15 mins to cook
- 419 calories / serving
- Dairy-free
Ingredients
- 1kg fresh mussels
- 1 tbsp olive oil
- 1 garlic clove, finely chopped
- 3 leeks, trimmed and sliced
- 500ml cider
- 250g tagliatelle
- 1 tbsp wholegrain mustard
- 2 tbsp chopped fresh flat-leaf parsley
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Shop ingredientsEach serving contains
- Energy
- 1775kJ 419.0kcal
- Fat
- 7g
- Saturates
- 1g
- Salt
- 1.3g
- Sugars
- 10g
of the Reference intake
Carbohydrate 60.2gProtein 24.5gFibre 3.2g
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- Wash the mussels under cold running water, removing any beards by pulling them sharply off the shells. Discard any broken mussels, or any that don’t close when tapped. Set aside.
- Heat the oil in a large lidded saucepan over a medium heat and add the garlic and leeks. Cook for 3-4 mins, stirring occasionally, until softened. Pour in the cider, season and bring to the boil. Add the pasta and cook for 5 mins.
- Stir in the mustard, then tip in the mussels, cover and cook for 5 mins, sharking the pan occasionally. Discard any mussels that haven’t opened. Scatter over the parsley to serve.
- See more Mussels recipes
