RECIPE

Mussel Pasta with Cherry Tomatoes and Lupini Beans

Recipe Created For

Stainless Steel Stockpot with Pasta Insert

Main Course

Pasta

Cook Time

Over 1 Hour

Serving Size

4-6

Cook Mode

INGREDIENTS

1 lb (450 g) spaghetti or linguine
6 thick slices bacon, chopped
1 large red onion, thinly sliced
6 garlic cloves, chopped
1 or 2 red chili peppers, sliced (or 1 to 2 tsp red pepper flakes)
1 cup (250 ml) white wine
2 lbs (900 g) mussels, scrubbed clean
2 cans (398 ml each) cherry tomatoes
1 ½ cups (375 ml) marinated lupini beans, drained (or 1 can/398 ml cannellini beans, rinsed and drained)
¾ cup (180 ml) 15% cooking cream
½ cup (125 ml) chopped dill, plus more for garnish
½ cup (125 ml) chopped parsley, plus more for garnish
Lemon wedges

Pasta might be your fallback when feeding larger groups, but that doesn’t mean you can’t surprise them with unexpected flavour combinations. Our Mussel Pasta with Cherry Tomatoes and Lupini Beans is everything you need in a main course: Delicious, easy to put together, and is sure to impress your friends and family.

Our Stockpot with Pasta Insert and Revolution® Pasta Fork are the perfect trio of tools to make the preparation of this seafood pasta dish an absolute breeze. The Stainless Steel Stockpot is ideal for steaming the mussels before adding the beans, tomatoes, cream, and herbs to the pot. When ready, the built-in Pasta Insert ensures your pasta, mussels, and surrounding ingredients can be strained with ease before serving.

Whether you are entertaining guests, or simply want a new weeknight staple, this Mussel Pasta with Cherry Tomatoes and Lupini Beans is a great place to start. This recipe can be prepared in just over an hour, serving between four and six people. Be sure to follow all the instructions below and serve this delicious recipe in our Classic Coupe Pasta Bowls for a restaurant-worthy presentation!

INGREDIENTS

1 lb (450 g) spaghetti or linguine
6 thick slices bacon, chopped
1 large red onion, thinly sliced
6 garlic cloves, chopped
1 or 2 red chili peppers, sliced (or 1 to 2 tsp red pepper flakes)
1 cup (250 ml) white wine
2 lbs (900 g) mussels, scrubbed clean
2 cans (398 ml each) cherry tomatoes
1 ½ cups (375 ml) marinated lupini beans, drained (or 1 can/398 ml cannellini beans, rinsed and drained)
¾ cup (180 ml) 15% cooking cream
½ cup (125 ml) chopped dill, plus more for garnish
½ cup (125 ml) chopped parsley, plus more for garnish
Lemon wedges

EQUIPMENT

INSTRUCTIONS

Fill a Stockpot with Pasta Insert with water. Season with salt and bring to a boil. Add the pasta and cook until very al dente. Drain with the Pasta Insert. Toss the pasta with a drizzle of olive oil to prevent from sticking and set aside. Wipe out the Stock Pot.

In the clean Stock Pot, brown the bacon over medium heat. Add the red onion and cook until softened. Add the garlic and chili pepper. Cook for 1 minute. Add the wine and bring to a boil.

Add the mussels to the pot and cover with the lid. Cook for 6 to 8 minutes or until the mussels have opened. Remove the mussels with a Pasta Fork and set aside in a Serving Bowl. Discard any mussels that have not opened. Keep warm.

Add the cherry tomatoes, beans, cream and herbs to the pot. Season with salt and pepper. Simmer until the sauce has thickened, about 20 to 25 minutes.

Return the pasta to the pot. Cook for a few minutes, stirring with a Pasta Fork, until the pasta is well coated in the sauce and perfectly al dente. Adjust the seasoning.

Serve the pasta topped with the mussels and sprinkled with fresh herbs. Serve with lemon wedges.