Skip to content
0.0 – 0 reviews • Mussel
| Level: |
Easy |
| Total: |
25 min |
| Prep: |
15 min |
| Cook: |
10 min |
| Yield: |
4 servings |
Ingredients
- 3 pounds mussels, well washed
- Salt and freshly ground black pepper
- 8 ounces rigatoni or other cut pasta
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 cloves garlic, peeled and smashed
- 1/4 teaspoon red chile flakes, or to taste
- 1 cup cooked cannellini or borlotti beans, drained
- 2 tablespoons dry white wine
- 1 cup chopped fresh parsley
Instructions
- Put mussels in a large pot with a lid. Cover, turn heat to medium-high and when you hear the mussel liquid boiling, reduce heat to maintain a steady bubble; you will hear it and see steam escaping. Shake pot now and then; when mussels open, remove them. Let cool slightly and shuck, reserving cooking liquid. When liquid has cooled, strain it.
- Meanwhile, bring a pot of salted water to a boil, cook pasta until not quite done (figure about 2 minutes short of where you would usually cook it), drain and set aside.
- Put oil in a large skillet over medium-high heat; add garlic and chile flakes and cook for about 1 minute. Add beans, wine, pasta, and mussels; reduce heat to medium-low and stir to combine. Add as much reserved mussel liquid as mixture can accommodate without becoming too soupy.
- Cook, stirring gently, until pasta is fully cooked and everything is warmed through; add more liquid if you like. Adjust seasoning as needed, drizzle with a bit more olive oil if you like, sprinkle with parsley and serve.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
634 |
| Total Fat |
16 g |
| Saturated Fat |
3 g |
| Carbohydrates |
67 g |
| Dietary Fiber |
7 g |
| Sugar |
2 g |
| Protein |
52 g |
| Cholesterol |
95 mg |
| Sodium |
1202 mg |
