Bucatini With Mussels

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  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.
  2. Cook the bucatini in the boiling water as the label directs. Reserve 1/4 cup cooking water, then drain.
  3. 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.
  4. 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.