Bucatini With Mussels

Total Time:
35 min
20 min
15 min

4 servings

  • 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
  • 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.

  • Per serving: Calories 719; Fat 15 g (Saturated 6 g); Cholesterol 34 mg; Sodium 904 mg; Carbohydrate 107 g; Fiber 4 g; Protein 33 g

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