Bucatini With Mussels
- Level: Easy
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 719
- Total Fat
- 15 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 34 milligrams
- Sodium
- 904 milligrams
- Carbohydrates
- 107 grams
- Dietary Fiber
- 4 grams
- Protein
- 33 grams
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- Level: Easy
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 719
- Total Fat
- 15 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 34 milligrams
- Sodium
- 904 milligrams
- Carbohydrates
- 107 grams
- Dietary Fiber
- 4 grams
- Protein
- 33 grams
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.
