Pasta With Beans And Mussels
Serves: 3
Clair Leannon
1 January 1970
Based on User reviews:
55
Spice
65
Sweetness
50
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
1360 g
Mussel (well washed)1
Salt230 g
Rigatoni2 cloves
Garlic (peeled and smashed)1 cup
Cannellini (cooked)2 tbsps
White Wine (dry)1 cup
Parsley (chopped fresh)Directions:
1
Put mussels in a large pot with a lid
2
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
3
Shake pot now and then; when mussels open, remove them
4
Let cool slightly and shuck, reserving cooking liquid
5
When liquid has cooled, strain it
6
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
7
Put oil in a large skillet over medium-high heat; add garlic and chile flakes and cook for about 1 minute
8
Add beans, wine, pasta, and mussels; reduce heat to medium-low and stir to combine
9
Add as much reserved mussel liquid as mixture can accommodate without becoming too soupy
10
Cook, stirring gently, until pasta is fully cooked and everything is warmed through; add more liquid if you like
11
Adjust seasoning as needed, drizzle with a bit more olive oil if you like, sprinkle with parsley and serve