Bucatini with Mussels

Flex your mussels (get it?) over this wonderful shellfish recipe. For mussel cravers, you can’t beat a savory Italian meal like this! We found this sensational creation courtesy of Food Network Magazine on FoodNetwork.com:

Bucatini with Mussels Courtesy of Food Network Bucatini with Mussels Courtesy of Food Network

Total: 35 minutes

Prep: 20 minutes

Cook: 15 minutes

Yield: 4 servings


  • Kosher salt
  • 1 2-inch piece baguette, diced (about ¾ cup)
  • 1 clove garlic, smashed
  • 1 cup fresh parsley leaves
  • 12 ounces bucatini or spaghetti
  • 3 tablespoons unsalted butter
  • 2 ounces prosciutto (preferably 1 thick slice), cut into 1-inch matchsticks
  • 3 shallots, thinly sliced
  • ½ cup dry white wine
  • Freshly ground pepper
  • 2 pounds mussels, scrubbed well and beards removed



Bring a large pot of salted water to a boil. Pulse the bread, garlic and parsley in a food processor to form moist, green crumbs.

Cook the bucatini in the boiling water as the label directs. Reserve ¼ cup cooking water, then drain.

Meanwhile, melt the butter in a wide pot over medium heat. Add the prosciutto and shallots and cook until the shallots are tender and beginning to brown, about 6 minutes. Add half of the breadcrumbs and cook, stirring, 2 minutes. Add the wine and the reserved cooking water and cook, uncovered, until the liquid is almost completely reduced, about 2 minutes. Season with pepper.

Add the mussels to the pot, cover and cook, shaking the pot occasionally, until the mussels open, about 6 minutes (discard any that do not open). Add the pasta and heat through, tossing to coat. Divide among bowls and top with the remaining breadcrumbs.

If you like mussels, this is a satisfying, full of flavor, upscale Italian meal. Serve it with a side salad, French bread and butter and a superb white wine. Just add your guests and enjoy an elegant dinner!