Photo: Bucatini With Mussels Recipe
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
Directions
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
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 1 reviews
By rclnal_11246583
Fairview, PA
on June 25, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
Read all 1 reviews