Mussel Tagliatelle

Mussel Tagliatelle

Fresh mussels and silky tagliatelle come together in this simple seafood pasta, with garlic, white wine, cherry tomatoes, lemon and fresh parsley. It's quick enough for a midweek dinner but feels special enough for a weekend meal.

Mussels cook very quickly, making them particularly well suited to pasta dishes. The key is to cook them just until the shells open, then toss everything together with the pasta and a little of the cooking water for a light, flavourful sauce.

Serves: 2
Prep time: 10 minutes
Cook time: 20 minutes
Difficulty: Easy

Ingredients

  • 250–300g fresh mussels
  • 200g tagliatelle
  • 2 tbsp olive oil
  • 2 garlic cloves, finely chopped
  • 1 small red chilli, finely sliced — optional
  • 150g cherry tomatoes, halved
  • 100ml dry white wine
  • Juice of ½ lemon
  • Small handful fresh parsley, chopped
  • Salt and freshly ground black pepper

Method

1. Prepare the mussels

Give the mussels a good rinse under cold water and remove any beards if necessary.

Discard any cracked mussels. If any are open, tap them firmly; they should close. If they don't, discard them.

2. Cook the pasta

Bring a large pan of salted water to the boil and cook the tagliatelle according to the packet instructions until al dente.

Before draining, reserve around 150ml of the pasta cooking water.

3. Start the sauce

While the pasta cooks, heat the olive oil in a large frying pan over a medium heat.

Add the garlic and chilli, if using, and cook gently for around 1 minute, taking care not to let the garlic burn.

Add the cherry tomatoes and cook for 3–4 minutes, until they begin to soften.

4. Cook the mussels

Turn the heat up and pour in the white wine.

Add the mussels and cover the pan with a lid.

Cook for around 3–5 minutes, shaking the pan occasionally, until the mussels have opened.

5. Bring everything together

Add the drained tagliatelle to the pan with the mussels.

Add a splash of the reserved pasta water and toss everything together. The starchy water will help bring the sauce together and coat the pasta.

Finish with the lemon juice and chopped parsley, then season with black pepper.

Taste before adding salt — the mussels and their cooking juices can already be naturally salty.

6. Serve

Divide between two bowls and spoon over the mussels and tomato sauce.

Finish with another scattering of fresh parsley, a squeeze of lemon and a drizzle of good olive oil.

Serve immediately.

What to Serve With

This pasta is great on its own, but you could serve it with:

  • Crusty garlic bread
  • A simple rocket salad
  • Warm focaccia
  • Steamed greens
  • Extra lemon wedges

A crisp white wine also works particularly well with the garlic, lemon and mussels.

Why This Recipe Works

The sweet, briny flavour of the mussels works beautifully with garlic, white wine and fresh lemon. The cherry tomatoes add sweetness and acidity, while the pasta brings everything together into a satisfying meal.

Keeping the sauce relatively light also lets the mussels remain the star of the dish rather than being overwhelmed by cream or heavy sauces.

Fishmonger’s Tip

Don't overcook the mussels. They only need a few minutes in the covered pan. Once they're cooked, toss them through the pasta rather than leaving them sitting in the heat for too long.

Looking for Fresh Mussels?

Try our fresh mussels from AO Seafoods — ideal for pasta, moules frites, steaming and sharing dishes.

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