Orecchiette With Beans And Mussels
Serves: 6
Jolie Turcotte
1 January 1970
Based on User reviews:
49
Spice
39
Sweetness
47
Sourness
38
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Borlotti Bean2 large
Garlic (cloves, finely minced)2 tbsps
Olive Oil1 cup
Water600 g
Mussel2 tbsps
Oregano (fresh, minced)450 g
OrecchietteDirections:
1
Boil the beans until just tender
2
Season with salt, pepper and extra-virgin olive oil
3
Reserve
4
In a heavy pot, slowly saute the garlic in the olive oil for 10 minutes
5
Add the carrot and celery and saute slowly for another 15 minutes
6
Add 1 cup of water and reduce rapidly for 5 minutes
7
Over high heat, add the mussels, cover and steam until they open
8
Remove them, shell them, reserve them
9
Boil the liquid in the pot for another 15 minutes
10
Mince the cherry tomatoes
11
Toss with fresh oregano
12
Boil the orecchiette until just al dente
13
When ready to serve, warm the tomato in the liquid for 1 minute
14
Add the beans, the shelled mussels, and the orecchiette
15
Toss together
16
Season with salt and pepper and extra-virgin olive oil
17
Serve immediately