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Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

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Total:: 35 min
Prep:: 20 min
Cook:: 15 min

Yield:: 4 servings

Level:: Easy

Nutrition Info

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.

Courtesy of Food Network Magazine

My Private Notes

Name: Bucatini With Mussels
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
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