Bucatini With Mussels

• Kosher salt
• 1 2 -inch piece baguette, diced (about 3/4 cup)
• 1 clove garlic, smashed
• 1 cup fresh parsley leaves
• 12 ounces bucatini or spaghetti
• 3 tablespoons unsalted butter
• 2 ounces prosciutto (preferably 1 thick slice), cut into 1-inch matchsticks
• 3 shallots, thinly sliced
• 1/2 cup dry white wine
• Freshly ground pepper
• 2 pounds mussels, scrubbed well and beards removed

1. Bring a large pot of salted water to a boil.
2. Pulse the bread, garlic and parsley in a food processor to form moist, green crumbs.
3. Cook the bucatini in the boiling water as the label directs.
4. Reserve 1/4 cup cooking water, then drain.
5. Meanwhile, melt the butter in a wide pot over medium heat.
6. Add the prosciutto and shallots and cook until the shallots are tender and beginning to brown, about 6 minutes.
7. Add half of the breadcrumbs and cook, stirring, 2 minutes.
8. Add the wine and the reserved cooking water and cook, uncovered, until the liquid is almost completely reduced, about 2 minutes.
9. Season with pepper.
10. Add the mussels to the pot, cover and cook, shaking the pot occasionally, until the mussels open, about 6 minutes (discard any that do not open).
11. Add the pasta and heat through, tossing to coat.
12. Divide among bowls and top with the remaining breadcrumbs.
13. Per serving: Calories 719; Fat 15 g (Saturated 6 g); Cholesterol 34 mg; Sodium 904 mg; Carbohydrate 107 g; Fiber 4 g; Protein 33 g

kosher salt, baguette, clove garlic, parsley, bucatini, unsalted butter, shallots, white wine, freshly ground pepper, mussels

Taken from www.foodnetwork.com/recipes/food-network-kitchens/bucatini-with-mussles-recipe.html (may not work)