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One-pot cider mussels with leeks and tagliatelle recipe

One-pot cider mussels with leeks and tagliatelle recipe

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

  • Serves 4
  • 5 mins to prepare and 15 mins to cook
  • 419 calories / serving
  • Dairy-free


  • 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

  • Energy

  • Fat

    7g 10%
  • Saturates

    1g 6%
  • Sugars

    10g 11%
  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 60.2g Protein 24.5g Fibre 3.2g


  1. 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.
  2. 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.
  3. 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.

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