Ingredients (Serves 6)
3 tablespoons extra-virgin olive oil
1 pound mussels, cleaned
¼ cup dry white wine
1 small onion, finely chopped
1 (15-ounce) can cannellini beans,rinsed and drained
10 cherry tomatoes, halved
2 teaspoons finely chopped fresh marjoram
1 pound orecchiette pasta
Bring a large saucepan of salted water to boil.
In a large skillet, heat 1 tablespoon of the oil over medium heat; add the mussels and wine. Cover and cook, stirring occasionally, until mussels open, about 6 minutes (make sure to discard any mussels that do not open). Transfer mussels and their liquid to a large serving bowl. Shell half of the mussels and return to bowl.
Add the remaining 2 tablespoons oil to the skillet and heat over medium heat. Add the onion and cook, stirring occasionally until softened, about 5 minutes. Add the beans, tomatoes, marjoram and a pinch of salt. Bring to a gentle simmer and cook, stirring occasionally, until flavors have blended, about 5 minutes. Transfer sauce to the bowl with the mussels.
Meanwhile, cook the pasta until it is al dente. Reserving ½ cup of the pasta water, drain pasta. Combine with mussels and toss well. Use a splash of the pasta water and a drizzle of oil to add body to the sauce, if desired. Season with salt to taste and serve immediately.
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Awarded 2 Stars by The Guild of Fine Food's 2014 Great Taste Awards
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