| Level: | Easy |
| Yield: | 2 servings. |
| Level: | Easy |
| Yield: | 2 servings. |
Ingredients
- 1/2 cup Borlotti beans (or pinto beans)
- 2 large cloves garlic, finely minced
- 2 tablespoons olive oil
- 1 carrot, very finely minced
- 1 celery stalk, very finely minced
- 1 cup water
- 1 1/3 pound mussels
- 12 cherry tomatoes
- 2 tablespoons fresh oregano, minced
- 1/3 pound orecchiette
Instructions
- Boil the beans until just tender. Season with salt, pepper and extra-virgin olive oil. Reserve.
- In a heavy pot, slowly saute the garlic in the olive oil for 10 minutes. Add the carrot and celery and saute slowly for another 15 minutes.
- Add 1 cup of water and reduce rapidly for 5 minutes. Over high heat, add the mussels, cover and steam until they open. Remove them, shell them, reserve them. Boil the liquid in the pot for another 15 minutes.
- Mince the cherry tomatoes. Toss with fresh oregano.
- Boil the orecchiette until just al dente.
- When ready to serve, warm the tomato in the liquid for 1 minute. Add the beans, the shelled mussels, and the orecchiette. Toss together. Season with salt and pepper and extra-virgin olive oil. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 761 |
| Total Fat | 22 g |
| Saturated Fat | 4 g |
| Carbohydrates | 88 g |
| Dietary Fiber | 10 g |
| Sugar | 6 g |
| Protein | 51 g |
| Cholesterol | 85 mg |
| Sodium | 1133 mg |
| Serving Size | 1 of 2 servings |
| Calories | 761 |
| Total Fat | 22 g |
| Saturated Fat | 4 g |
| Carbohydrates | 88 g |
| Dietary Fiber | 10 g |
| Sugar | 6 g |
| Protein | 51 g |
| Cholesterol | 85 mg |
| Sodium | 1133 mg |