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.
- 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.
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