Bucatini with mussels
Votes: 15
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 719, total fat 15 G., saturated fats 6 G., proteins 33 G., carbohydrates 107 G., fiber 4 G., cholesterol 34 mg, sodium 904 mg, sugar 0 G.
Calories 719, total fat 15 G., saturated fats 6 G., proteins 33 G., carbohydrates 107 G., fiber 4 G., cholesterol 34 mg, sodium 904 mg, sugar 0 G.
Bucatini pasta is prepared with mussels in their shells, flavorful pieces of prosciutto, and spices in a dry white wine, creating an elegant Italian dish for special occasions. Be sure to thoroughly rinse the mussels of any sand and trim off any green beards. When they're done, remove any unopened mussels. Serve with the same wine you used and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 kg mussels, remove beards and wash thoroughly
- 350 gr. bucatini or spaghetti
- 1 piece baguette, 2 inches thick, diced (about 3/4 cup)
- 1 clove garlic, crushed
- 1 cup fresh parsley leaves
- 3 tablespoons of butter
- 60 g prosciutto (preferably 1 thick slice), cut into 2.5 cm long strips.
- 3 shallots, thinly sliced
- 0.5 cups dry white wine
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Cooking the dish according to the recipe:
- Cook the bucatini in boiling water according to package directions. Separately, remove 1/4 cup of the water from the pan and discard the rest.
- Pulse the bread, garlic, and parsley in a food processor until moist green crumbs form.
- Meanwhile, melt the butter in a wide saucepan over medium heat. Add the prosciutto and shallots and cook until the shallots are softened and beginning to darken, about 6 minutes. Add half of the bread crumbs and cook, stirring, for 2 minutes.
- Add the wine and pasta cooking water and cook, uncovered, until the liquid has almost completely evaporated, about 2 minutes. Season with pepper to taste.
- Add the mussels to the pan, cover, and cook, shaking the pan occasionally, until the mussels open, about 6 minutes (discard any unopened mussels). Add the pasta and heat through, stirring to coat with the sauce.
- Divide among plates and sprinkle with the remaining breadcrumbs.
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