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Orchetti with Mussels

Orchetti with Mussels

Post Rating  8 responses

Servings: 4

1 pound orechiette pasta
2 tablespoons olive oil
1/2 white onion, finely chopped
1 can (15 ounces) cannellini
beans, liquid reserved
1 teaspoon finely chopped rosemary
1 teaspoon finely chopped marjoram
1 pound Prince Edward Island
Mussels, cleaned and scrubbed
1/4 cup white wine
6 cherry tomatoes, cut in half
1 tablespoon unsalted butter

 Bring a large pot of water to a boil. Cook the orrechiette as per the package instructions.

Heat oil in pan over medium-high heat. Add the onions and cook until the begin to soften, 2-3 minutes.

Add the beans to the pan with the reserve liquid and stir in the herbs. Allow to cook for 2-3 minutes more.

Add the mussels and the white wine and simmer until the mussels open, about 5-6 minutes. Discard any mussels that do not open.

Add the tomatoes and stir in the butter.

Drain the pasta and toss with 1/2 of the sauce. Cover with the remaining sauce and mussels and serve.
Per Serving (excluding unknown items): 106 Calories; 10g Fat (88.4% calories from fat); trace Protein; 2g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 4mg Sodium.

Exchanges: 1/2 Vegetable; 2 Fat.
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