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Mussels with White Beans & Chorizo Recipe

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This recipe for Mussels with White Beans & Chorizo, by , is from THERE YOU HAVE IT!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patricia Monson

Category:
Category:

Ingredients:  
Ingredients:  
Step 1
In a large pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1 cup of the cooking water.


Step 2
In a large bowl, beat the egg yolks with the whole egg, the 
1 cup of Gouda, 1/2 teaspoon of salt and 2 teaspoons of black pepper. Very gradually whisk in 1/2 cup of the reserved cooking water to temper the eggs. 


Step 3
Meanwhile, in the large pot, heat the olive oil. Add the bacon and cook over moderate heat until rendered but not crisp, 5 to 7 minutes. Add the pasta, crushed red pepper and 1/4 cup of the reserved pasta cooking water. Cook, tossing, until the pasta is coated, 1 to 2 minutes. Scrape the pasta mixture into the large bowl and toss vigorously until creamy, 1 to 2 minutes; add more cooking water 
if needed. Season with salt and pepper. Divide the pasta into bowls and serve, passing more Gouda at the table.


Directions:
Directions:
In a large, deep skillet, combine the olive oil with the garlic and chorizo and cook over high heat for 1 minute. Add the cherry tomatoes and crushed red pepper, season with salt and black pepper and cook for 1 minute. Add the cannellini beans, mussels and 1/2 cup of water, cover and cook over high heat until the mussel shells open, about 3 minutes; discard any mussels that donít open. Transfer the mussels, beans, tomatoes and chorizo to deep bowls, sprinkle with parsley and serve with grilled bread.

 

 

 

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