Gluten-Free Bean Pasta with Mussels and Spinach

If it were a stew or soup, I’ d be inclined to leave the mussels in their shells, but in this case, they’ll be cooked, removed, and returned to the pasta when the pasta is ready for them.

recipe, gluten-free, chickpea pasta, spinach, mussels

Chickpea pasta, spinach, mussels, and seasonings.

Garlic, dried oregano, and ground pepper will finish this off nicely, plus a pat or so of butter (or a splash of EVOO, if you don’t do dairy).

The chickpea pasta I’ve been using has 25 grams of protein and 13 grams of  fiber per serving.  I’m happy with that.

This is an extremely quick recipe.  Ah, yes, kudos for those!

Prep Time: not significant.
Cooking Time:  Mussels — 5 minutes.  Pasta — see package (no more than 10 minutes)
Rest Time:  None.
Serves: 2, as a main.  More if served as a side.

Gluten-Free Bean Pasta with Mussels and Spinach

  • 1 bag of mussels — usually a pound or two in the shell
  • 1 8-ounce pack of frozen spinach
  • 4 ounces gluten free pasta (I use chickpea bean pasta here)
  • 1 generous tablespoon butter (or extra virgin olive oil)
  • 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, and ground pepper to taste.
  • Some optional ideas at the end of this recipe!

Cook the mussels in boiling water, leaving ample room for mussels to open as they cook.

Allow mussel water to froth and that water in the pot to rise, about an extra minute.

Drain mussels and run cold water over them.

Get another pot of water ready, and put the opened package of spinach in at the bottom.  Set to boil.

While this is coming to a boil, de-shell the mussels, saving mussels and discarding shells.  Also, discard any unopened mussels!!!  They may have been dead prior to cooking.  No need to find out… Anyhow, if they get overcooked, they tend to get rather dry.

When the pot with the spinach starts to boil, add in the pasta, and stir it to mix in with the spinach.  Allow to cook to the time it says on the package.  Bean pasta will go soggy rather quickly, so keep an eye on the time.

Drain the pasta/spinach, pushing out excess liquid.

Add to a large bowl.

Immediately add the de-shelled mussels, butter (or EVOO), and the seasonings, and mix.

Serve while hot.

Some other options:  a couple good tablespoons of grated Parmesean cheese would be tasty to add at the end.  I also had considered using fresh sage, rosemary and thyme  for seasonings, instead of the oregano — for a good Simon & Garfunkel ambiance!  (But alas, what remained was no longer fresh…)  You can also flicker some red pepper flakes on top, to taste — or let people add at their whim at the table!

recipe, gluten-free, chickpea pasta, spinach, mussels

I found this to be very filling.

PS:  Leftovers — I’d nuke within three days, with some cheese on top…   Or splash on a bit of broth (to keep things moist), then nuke.

Visit the Link Party at Fiesta Friday!  Hosts are:  Linda and Jhuls.

Visit the Link Party at Real Food Fridays!

 

 

 

 

 

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About goatsandgreens

The foodie me: Low/no gluten, low sugars, lots of ethnic variety of foods. Seafood, offal, veggies. Farmers' markets. Cooking from scratch, and largely local. The "future" me: Building a log home in rural western Massachusetts. Will be raising chickens and goats/sheep. Raising veggies and going solar.
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3 Responses to Gluten-Free Bean Pasta with Mussels and Spinach

  1. I love mussels and this recipe looks delicious! Thanks for sharing it at Fiesta Friday. Have a nice week! 🙂

  2. Marla says:

    I have never eaten mussels but once or twice since we don’t leave any where near at place that sells what I would trust to non-toxic ones. This recipe sounds very healthy and tasty with spinach and spices in it. Thanks for sharing on Real Food Fridays. Pinned

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