Pasta With Beans and Mussels
Updated October 15, 2023
Evan Sung for The New York Times
- Total Time
- About 20 minutes
- Rating
- Comments
- Read comments
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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 analysis per serving (4 servings)
67 grams carbs; 95 milligrams cholesterol; 634 calories; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 16 grams fat; 7 grams fiber; 1202 milligrams sodium; 52 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.
- Step 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.
Private Notes
Comments
Next time you have shrimp, save all the shells and make a shrimp stock. Store it in the freezer until the next time you make this dish, or any other dish that calls for a fish stock.
Made this with high quality tinned mussels (Patagonia Provisions), which I know isn't the same, but the result was delicious nonetheless. There's something really satisfying about the texture of beans and mussels together.
I make this with frozen cooked mussels and it is always perfect. Clam juice subs well for the mussel broth or add more wine. I suggest tarragon as an added spice - best mussels I ever had were in Baddeck, Nova Scotia and the dish included tarragon. Made it again tonight and jazzed it up with tarragon, anchovy paste and tomato paste from tubes in the fridge, and cream. Oh, my - just wonderful!
I have made this three times now, and have added a few tablespoons of tomato paste with the garlic or slightly after the garlic and let cook , then add the beans etc . Really adds a lot of flavor.
Made a light white wine roux with bean juice, garlic & parsley, added a few anchovies as suggested. It was delicious.
Good. Could use more acid and thicker sauce. Puree some of the beans to thicken sauce. Add lemon or vinegar.