Pasta With Beans and Mussels

1. 1

   Put mussels in a large pot with a lid.

2. 2

   Cover, turn heat to medium-high and when you hear the mussel liquid boiling, reduce heat to maintain a steady bubble; you will hear it and see steam escaping.

3. 3

   Shake pot now and then; when mussels open, remove them.

4. 4

   Let cool slightly and shuck, reserving cooking liquid.

5. 5

   When liquid has cooled, strain it.

6. 6

   Meanwhile, bring a pot of salted water to a boil, cook pasta until not quite done (figure about 2 minutes short of where you would usually cook it), drain and set aside.

7. 7

   Put oil in a large skillet over medium-high heat; add garlic and chili flakes and cook for about 1 minute.

8. 8

   Add beans, wine, pasta and mussels; reduce heat to medium-low and stir to combine.

9. 9

   Add as much reserved mussel liquid as mixture can accommodate without becoming too soupy.

10. 10

    Cook, stirring gently, until pasta is fully cooked and everything is warmed through; add more liquid if you like.

11. 11

    Adjust seasoning as needed, drizzle with a bit more olive oil if you like, sprinkle with parsley and serve.

* Per serving · 4 servings · Values may vary.