Best 2 Bucatini With Mussels Recipes

Indulge in the delightful flavors of the sea with Bucatini with Mussels, a classic Italian dish that combines the essence of coastal cuisine with the comforting embrace of pasta. Dive into this culinary journey where plump, succulent mussels are the stars of the show, steamed to perfection and releasing their briny goodness into a flavorful broth.

This delectable dish is a symphony of textures and tastes, featuring tender bucatini pasta that eagerly soaks up the mussel broth, creating a harmonious union of flavors. Each bite is an explosion of umami, with the briny mussels, aromatic garlic, and fresh herbs dancing on your palate.

Our curated collection of Bucatini with Mussels recipes offers a diverse range of culinary experiences. From traditional Italian preparations that stay true to the classic flavors, to creative interpretations that add a modern twist, there's a recipe here to suit every palate.

Whether you're a seasoned home cook or just starting your culinary adventures, our recipes provide clear instructions and helpful tips to guide you through the process. Discover the art of preparing this timeless dish and bring the vibrant flavors of coastal Italy into your own kitchen.

Let's cook with our recipes!

BUCATINI WITH MUSSELS

Bucatini With Mussels image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

Ingredients

Kosher salt
1 2-inch piece baguette, diced (about 3/4 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
1/2 cup dry white wine
Freshly ground pepper
2 pounds mussels, scrubbed well and beards removed

Steps:

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 1/4 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.

Nutrition Facts : Calories 719, Fat 15 grams, SaturatedFat 6 grams, Cholesterol 34 milligrams, Sodium 904 milligrams, Carbohydrate 107 grams, Fiber 4 grams, Protein 33 grams

BUCATINI WITH MUSSELS, CLAMS AND OVEN-DRIED TOMATOES

Bucatini with Mussels, Clams and Oven-Dried Tomatoes image

Provided by Food Network

Categories appetizer

Time 1h50m

Yield 2 servings

Number Of Ingredients 18

Ingredients

1/2 pound black mussels
1/2 pound Little Neck clams
2 ounces butter
2 tablespoons minced garlic
1 cup dry white wine
1 cup clam juice
1 bay leaf
1/2 cup Oven-Dried Tomatoes, recipe follows
6 ounces bucatini, cooked al dente in salted boiling water
2 tablespoons minced parsley leaves
Salt and fresh ground black pepper
12 medium Roma tomatoes (2 pounds)
1/2 cup extra-virgin olive oil, plus additional as needed
1 teaspoon minced fresh thyme leaves
6 garlic cloves, crushed
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon sugar

Steps:

Debeard mussels. Soak mussels and clams in tap water for 5 minutes. Rinse and drain. Repeat 2 more times. Reserve.
In a saute pan, heat the butter and garlic. Cook for 1 minute until glossy, do not brown.
Over high heat, add mussels and clams. Deglaze with white wine and reduce by half. Add clam juice and bay leaf, cover, and steam until shellfish opens, about 3 minutes. Pull out shellfish and reserve. Remove the bay leaf and discard.
Reduce the liquid by half, add tomatoes, cooked pasta, reserved shellfish, and parsley. Toss until well blended. Serve immediately.
Preheat the oven to 250 degrees F.
In a pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain. Peel, core, cut into quarters, and remove seeds.
Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle generously with olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes.
Bake until the tomatoes begin to shrivel, about 1 hour. When the tomatoes are cool enough to handle, transfer to a container. Pour olive oil over and cover the container. Refrigerate and use as needed.

Tips:

Use fresh mussels: Fresh mussels should be tightly closed and have a briny smell. Avoid any mussels that are open or have a foul odor.
Purge the mussels: Before cooking, purge the mussels in cold, salted water for at least 30 minutes. This will help to remove any sand or grit from the mussels.
Cook the mussels properly: Mussels should be cooked until they are just opaque and tender. Overcooking will make them tough and chewy.
Choose the right wine: A dry white wine, such as Pinot Grigio or Sauvignon Blanc, is a good choice for cooking mussels.
Don't be afraid to experiment: There are many different ways to cook mussels. Try adding different herbs, spices, and vegetables to create your own unique dish.

Conclusion:

Bucatini with mussels is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. The combination of tender mussels, flavorful sauce, and al dente pasta is sure to please everyone at the table. So next time you're looking for a seafood dish that is both delicious and affordable, give this recipe a try. You won't be disappointed!