For my birthday on Sunday, William almost made me Mark Bittman’s Pasta with Beans and Mussels. With a little help debearding the mussels and coordinating cooking times, he produced for me a lovely pasta dish that tasted like the sea.
The secret sauce for this recipe: The pasta finishes cooking in the murky, salty liquid left behind by the bivalves. Add in sweet mussels, starchy beans and grassy parsley for a singular, simple meal. And to my surprise, I truly relished the leftovers (always a sketchy proposition with seafood).
We stuck pretty firmly to the recipe—just using a heavy hand with the olive oil and wine.
Thanks love.