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One-pot cider mussels with leeks and tagliatelle recipe
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19 ratings
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
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
If you don't have any leeks, try using spring or white onions instead
Each serving contains
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Energy
1775kj
419kcal
21%
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Fat
7g
10%
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Saturates
1g
6%
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Sugars
10g
11%
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Salt
1.3g
22%
of the reference intake
Carbohydrate 60.2g
Protein 24.5g
Fibre 3.2g
Method
- 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