Recipe courtesy of David Rosengarten
Orecchiette with Beans and Mussels
- Level: Easy
- Yield: 2 servings.
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 761
- Total Fat
- 22
- Saturated Fat
- 4
- Carbohydrates
- 88
- Dietary Fiber
- 10
- Sugar
- 6
- Protein
- 51
- Cholesterol
- 85
- Sodium
- 1133
Ingredients
1/2 cup Borlotti beans (or pinto beans)
2 large cloves garlic, finely minced
2 tablespoons olive oil
1 carrot, very finely minced
1 celery stalk, very finely minced
1 cup water
1 1/3 pound mussels
12 cherry tomatoes
2 tablespoons fresh oregano, minced
1/3 pound orecchiette
Directions
- Boil the beans until just tender. Season with salt, pepper and extra-virgin olive oil. Reserve.
- In a heavy pot, slowly saute the garlic in the olive oil for 10 minutes. Add the carrot and celery and saute slowly for another 15 minutes.
- Add 1 cup of water and reduce rapidly for 5 minutes. Over high heat, add the mussels, cover and steam until they open. Remove them, shell them, reserve them. Boil the liquid in the pot for another 15 minutes.
- Mince the cherry tomatoes. Toss with fresh oregano.
- Boil the orecchiette until just al dente.
- When ready to serve, warm the tomato in the liquid for 1 minute. Add the beans, the shelled mussels, and the orecchiette. Toss together. Season with salt and pepper and extra-virgin olive oil. Serve immediately.