Jamie Oliver Mussel Tagliatelle is made with portobello mushrooms, garlic, mussels, fresh lasagne sheets, and Manchego cheese. This delicious tagliatelle recipe creates a tasty dinner that takes about 15 minutes to prepare and can serve up to 2 people.
This Mussel Tagliatelle Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.
Ingredients Needed:
- 250g portobello mushrooms (about 4)
- 2 cloves garlic
- 600g mussels, scrubbed and debearded
- 250g fresh lasagne sheets
- 40g Manchego cheese, plus extra for serving
How To Make Mussel Tagliatelle:
- Cook the mushrooms: Peel and slice the mushrooms into ½cm thick pieces. Heat a dry, non-stick casserole pan on high, add the mushrooms, and cook with the lid on for 3 minutes, shaking the pan occasionally.
- Add garlic and seasoning: Peel and finely slice the garlic. After 3 minutes, remove the pan lid, add 2 tablespoons of olive oil and garlic, then season with salt and black pepper. Cook for another 3 minutes.
- Prepare the mussels: Check the mussels—tap any that are open. If they close, they’re good to use. Discard any that remain open.
- Prepare the pasta: Slice the lasagne sheets into 1cm strips. Boil water in a kettle.
- Cook everything together: Add the mussels and pasta to the pan with enough boiling water (about 350ml) to cover the pasta. Put the lid on and let everything simmer for 4 minutes, shaking the pan occasionally until the mussels open and are juicy. Discard any that stay closed.
- Finish and serve: Grate the Manchego into the pan and toss everything together. Season to taste. Divide between bowls and top with extra Manchego and a drizzle of olive oil if desired.
Recipe Tips
- Check the mussels carefully: Make sure to tap any open mussels before cooking. If they don’t close, discard them to avoid any bad ones in your dish.
- Slice the mushrooms evenly: Cut the mushrooms to a uniform thickness to ensure they cook evenly and give the best texture.
- Cut the lasagne sheets precisely: Slice the lasagne sheets into even 1cm strips so the pasta cooks evenly and matches the tagliatelle style.
- Grate the Manchego cheese freshly: Freshly grated cheese melts better and adds a stronger flavor to the dish.
- Use enough water to cover the pasta: When adding boiling water, make sure it just covers the pasta to cook it properly without making the dish too watery.
How To Store & Reheat Leftovers
Store leftover Mussel Tagliatelle in an airtight container in the fridge. They will keep well for up to 2 days.
Reheat on the stovetop over medium heat, stirring occasionally, or in the microwave in 1-minute intervals, stirring in between, until hot.
Nutrition Facts
- Calories: 530 kcal
- Fat: 25.9g
- Saturated Fat: 7.3g
- Protein: 29.2g
- Carbohydrates: 43.9g
- Sugars: 1.5g
- Salt: 1.2g
- Fibre: 4.6g
Try More Jamie Oliver 5 Ingredients Recipes:
- Turkish Inspired Pasta
- Crab Linguine
- Sweet Pea Orecchiette
- Roasted Squash Lasagne
- Chestnut Carbonara
Jamie Oliver 5 Ingredients Mussel Tagliatelle
Description
Jamie Oliver Mussel Tagliatelle is made with portobello mushrooms, garlic, mussels, fresh lasagne sheets, and Manchego cheese. This delicious tagliatelle recipe creates a tasty dinner that takes about 15 minutes to prepare and can serve up to 2 people.
Ingredients
Instructions
- Cook the mushrooms: Peel and slice the mushrooms into ½cm thick pieces. Heat a dry, non-stick casserole pan on high, add the mushrooms, and cook with the lid on for 3 minutes, shaking the pan occasionally.
- Add garlic and seasoning: Peel and finely slice the garlic. After 3 minutes, remove the pan lid, add 2 tablespoons of olive oil and garlic, then season with salt and black pepper. Cook for another 3 minutes.
- Prepare the mussels: Check the mussels—tap any that are open. If they close, they’re good to use. Discard any that remain open.
- Prepare the pasta: Slice the lasagne sheets into 1cm strips. Boil water in a kettle.
- Cook everything together: Add the mussels and pasta to the pan with enough boiling water (about 350ml) to cover the pasta. Put the lid on and let everything simmer for 4 minutes, shaking the pan occasionally until the mussels open and are juicy. Discard any that stay closed.
- Finish and serve: Grate the Manchego into the pan and toss everything together. Season to taste. Divide between bowls and top with extra Manchego and a drizzle of olive oil if desired.
Notes
- Check the mussels carefully: Make sure to tap any open mussels before cooking. If they don’t close, discard them to avoid any bad ones in your dish.
- Slice the mushrooms evenly: Cut the mushrooms to a uniform thickness to ensure they cook evenly and give the best texture.
- Cut the lasagne sheets precisely: Slice the lasagne sheets into even 1cm strips so the pasta cooks evenly and matches the tagliatelle style.
- Grate the Manchego cheese freshly: Freshly grated cheese melts better and adds a stronger flavor to the dish.
- Use enough water to cover the pasta: When adding boiling water, make sure it just covers the pasta to cook it properly without making the dish too watery.
Jamie Oliver 5 Ingredients Mussel Tagliatelle