Mussels With Orecchiette And White Beans Recipes

ORECCHIETTE WITH BEANS AND MUSSELS

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

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

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.