Pasta With Beans and Mussels

Ingredients

• 3 pounds mussels, well washed
• Salt
• freshly ground black pepper
• ½ pound rigatoni or other cut pasta
• 2 tablespoons extra virgin olive oil, more for drizzling
• 2 cloves garlic, peeled and smashed
• ¼ teaspoon red chili flakes, or to taste
• 1 cup cooked cannellini or borlotti beans, drained
• 2 tablespoons dry white wine
• 1 cup chopped fresh parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    745 calories; 15 grams fat; 2 grams saturated fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 87 grams carbohydrates; 10 grams dietary fiber; 2 grams sugars; 60 grams protein; 95 milligrams cholesterol; 993 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. 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.
2. 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.
3. 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.

About 20 minutes