Bucatini With Mussels (Food Network Kitchens) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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:
1. 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.
2. Cook the bucatini in the boiling water as the label directs. Reserve 1/4 cup cooking water, then drain.
3. 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.
4. 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.
5. Per serving: Calories 719; Fat 15 g (Saturated 6 g); Cholesterol 34 mg; Sodium 904 mg; Carbohydrate 107 g; Fiber 4 g; Protein 33 g
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