Tuscan Mussels
Ingredients
The mussels and beans
-
2
pounds
cultivated mussels
-
15
oz
cannellini beans
The vegetables
-
1
head
broccoli rabe
-
4
cloves
garlic
The sauce
-
6
tablespoons
olive oil
-
2
ounces
white wine
-
1
pinch
crushed red pepper
-
to taste
sea salt
-
to taste
pepper
-
2
tablespoons
grated Romano cheese
Instructions
- Prepare a pot of boiling water for pasta and cook according to package instructions.
- Clean the mussels by removing debris and discarding any that are open.
- Rinse the mussels in cold water and let them drain.
- Wash and chop the broccoli rabe into small strips.
- In a large sauté pan, heat 2 tablespoons of olive oil and sauté 2 cloves of sliced garlic.
- Add the broccoli rabe and sauté for 7-10 minutes until tender.
- Rinse the cannellini beans and add them to the broccoli rabe, seasoning with salt, pepper, and Romano cheese.
- Set the broccoli rabe mixture aside and begin cooking the pasta.
- In another sauté pan, heat 2 tablespoons of olive oil, add sliced garlic and crushed red pepper.
- Add the mussels and white wine, cover, and steam until the mussels open, about 5-8 minutes.
- Combine the broccoli rabe mixture with the mussels and heat through.
- Serve with crusty bread.
Nutrition Facts (estimated)
Servings
2
Calories
760
Total fat
44g
Total carbohydrates
71g
Total protein
20g
Sodium
537mg
Cholesterol
5mg
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