Orchette With Mussels

Orchette, or "little ears", make a great accompaniment to sauteed mussels. Check out this tasty dish. Servings: 4 Bring a large pot of water to a boil. Cook the orrechiette as per the package instructions. Heat oil in pan over medium-high heat. Add the onions and cook until the begin to soften, 2-3 minutes. Add the beans to the pan with the reserve liquid and stir in the herbs. Allow to cook for 2-3 minutes more. Add the mussels and the white wine and simmer until the mussels open, about 5-6 minutes. Discard any mussels that do not open. Add the tomatoes and stir in the butter. Drain the pasta and toss with 1/2 of the sauce. Cover with the remaining sauce and mussels and serve. Ingredients: 1 pound orechiette pasta 2 tablespoons olive oil 1/2 white onion, finely chopped 1 can (15 ounces) cannellini beans, liquid reserved 1 teaspoon finely chopped rosemary 1 teaspoon finely chopped marjoram 1 pound Prince Edward Island Mussels, cleaned and scrubbed 1/4 cup white wine 6 cherry tomatoes, cut in half 1 tablespoon unsalted butter Per Serving (excluding unknown items): 106 Calories; 10g Fat (88.4% calories from fat); trace Protein; 2g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 4mg Sodium. Exchanges: 1/2 Vegetable; 2 Fat.



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