ORECCHIETTE WITH BEANS AND MUSSELS

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Orecchiette with Beans and Mussels image

Provided by Food Network

Yield 2 servings.

Number Of Ingredients 10

1/2 cup Borlotti beans (or pinto beans)
2 large cloves garlic, finely minced
2 tablespoons olive oil
1 carrot, very finely minced
1 celery stalk, very finely minced
1 cup water
1 1/3 pound mussels
12 cherry tomatoes
2 tablespoons fresh oregano, minced
1/3 pound orecchiette

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.

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