| Level: | Easy |
| Total: | 35 min |
| Prep: | 20 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 1 2-inch piece baguette, diced (about 3/4 cup)
- 1 clove garlic, smashed
- 1 cup fresh parsley leaves
- 12 ounces bucatini or spaghetti
- 3 tablespoons unsalted butter
- 2 ounces prosciutto (preferably 1 thick slice), cut into 1-inch matchsticks
- 3 shallots, thinly sliced
- 1/2 cup dry white wine
- Freshly ground pepper
- 2 pounds mussels, scrubbed well and beards removed
Instructions
- Bring a large pot of salted water to a boil. Pulse the bread, garlic and parsley in a food processor to form moist, green crumbs.
- Cook the bucatini in the boiling water as the label directs. Reserve 1/4 cup cooking water, then drain.
- Meanwhile, melt the butter in a wide pot over medium heat. Add the prosciutto and shallots and cook until the shallots are tender and beginning to brown, about 6 minutes. Add half of the breadcrumbs and cook, stirring, 2 minutes. Add the wine and the reserved cooking water and cook, uncovered, until the liquid is almost completely reduced, about 2 minutes. Season with pepper.
- Add the mussels to the pot, cover and cook, shaking the pot occasionally, until the mussels open, about 6 minutes (discard any that do not open). Add the pasta and heat through, tossing to coat. Divide among bowls and top with the remaining breadcrumbs.
Nutrition Facts
| Calories | 719 |
| Total Fat | 15 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 34 milligrams |
| Sodium | 904 milligrams |
| Carbohydrates | 107 grams |
| Dietary Fiber | 4 grams |
| Protein | 33 grams |
Reviews
Outstanding recipe if you like mussels. Flavorful, filling, definitely upscale Italian. We served it with French bread & butter along with a great white wine. Would also add a side salad if serving for company.