PASTA WITH BEANS AND MUSSELS
Provided by Mark Bittman
Categories dinner, pastas, appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put mussels in a large pot with a lid. Cover, turn heat to medium-high and when you hear the mussel liquid boiling, reduce heat to maintain a steady bubble; you will hear it and see steam escaping. Shake pot now and then; when mussels open, remove them. Let cool slightly and shuck, reserving cooking liquid. When liquid has cooled, strain it.
- Meanwhile, bring a pot of salted water to a boil, cook pasta until not quite done (figure about 2 minutes short of where you would usually cook it), drain and set aside.
- Put oil in a large skillet over medium-high heat; add garlic and chili flakes and cook for about 1 minute. Add beans, wine, pasta and mussels; reduce heat to medium-low and stir to combine. Add as much reserved mussel liquid as mixture can accommodate without becoming too soupy. Cook, stirring gently, until pasta is fully cooked and everything is warmed through; add more liquid if you like. Adjust seasoning as needed, drizzle with a bit more olive oil if you like, sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 528, UnsaturatedFat 4 grams, Carbohydrate 59 grams, Fat 9 grams, Fiber 3 grams, Protein 49 grams, SaturatedFat 2 grams, Sodium 1040 milligrams, Sugar 3 grams
ORECCHIETTE WITH BEANS AND MUSSELS
Provided by Food Network
Yield 2 servings.
Number Of Ingredients 10
Steps:
- 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.
DRUNKEN MUSSELS WITH CHORIZO AND WHITE BEANS
This Spanish-inspired take on steamed mussels will transport you to distant ports. Start by crisping up chorizo-just a bit provides a nice smoky punch-then toss in some shallot, garlic, and white wine. Add cherry tomatoes for sweetness and white beans for texture, add the mollusks, and cover. Dinner in less than 30 minutes-and next to no cleanup.
Provided by Shira Bocar
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Heat oil and chorizo in a large pot over medium, stirring, until chorizo starts to crisp, about 4 minutes. Add shallot and garlic and cook, stirring, until tender, about 4 minutes. Add wine, tomatoes, and beans; bring to a simmer.
- Add mussels. Cover and continue to cook, shaking pot occasionally, until mussels open, 6 to 8 minutes (discard any unopened ones). Season broth to taste. Sprinkle with parsley, toss, and serve.
MUSSELS WITH ORECCHIETTE AND WHITE BEANS
Provided by Molly O'Neill
Categories dinner, pastas, main course
Time 15m
Yield Four servings
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add the orecchiette and cook until al dente, about 10 minutes. Drain. Meanwhile, steam the mussels. When cool enough to handle, remove the mussels from the shells.
- Place the orecchiette in a large bowl. Add the mussels, beans, olive oil, salt, pepper and parsley. Toss to combine well. Divide among 4 pasta bowls and serve immediately.
Nutrition Facts : @context http, Calories 649, UnsaturatedFat 7 grams, Carbohydrate 94 grams, Fat 11 grams, Fiber 12 grams, Protein 42 grams, SaturatedFat 2 grams, Sodium 865 milligrams, Sugar 2 grams
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