ALLCAPS COOKBOOK PRESENTS: Bucatini with Mussels, Spring Peas, and Three Peppercorn Miso Broth (Patreon)

Bucatini with Mussels, Spring Peas, and Three Peppercorn Miso Broth

This was so fabulous it wouldn’t even talk to me in the halls at school.

I didn’t even really mean to make a good dinner that night, I just wanted to use up the mussels I bought for myself FORLORNLY because my husband is allergic to shellfish so I never get to have them anymore but he was busy so I busted them out.

Goddamn.

I used a base recipe but found to be WRONG and BAD. No, we do not boil peas for EIGHT MINUTES we are not 1940s ENGLAND. So this is my much-revised version.

The herbs and spring peas give a gorgeous bright pop to the rich, spicy broth, the roasted tomatoes add a splash of acid, and the whole thing is just elevated by my new obsession, FANCY-ASS PEPPERCORNS.

I am, however, OBVIOUSLY aware that this bad boy contains allergens and also that some people didn’t get the good gene and hate cilantro.

So.

You could very easily make this with any kind of seafood cut up into bite size bits, just roast or fry it separately, add the juices to the broth with the peas, and don’t put the rest of the fish in until the end so it doesn’t dry out. Substitute basil for cilantro if you can’t play with us in the C I L A N T R O P I T.

If you don’t have pink peppercorns, that’s okay, just pop a pinch of orange zest and chili flakes in with a few extra black peppercorns. If you don’t have sichuan, get some, but also you can just add in another chili pepper and skip it. This is a pretty flexible recipe, I try not to do the stuff that REQUIRES a special trip to get an ingredient.

Too often, anyway.

It’s spring-y, it’s filling, it makes a ton, it’s still warm and nice for those nights that are still a bit chilly. YEAH BABY PASTA FOR LIFE.

Oh PS if you like a broth-ier situation for your mussels and the glory that is CRUSTY BREAD DIPPING, I would suggest increasing the sauce by half. Pasta will always absorb most available liquid, so if you want to maximize sauce, combine them in the bowl rather than the pan.

Here we go!

Ingredients

1.5 cups dry white wine

1.5 cups chicken broth

2.5 tablespoons white miso

2 lbs mussels (frozen or fresh)

2 bay leaves

2 tablespoons butter

1 tablespoon oil + 1 tablespoon for roasting

1 medium onion, diced very fine

2-3 large cloves garlic + 2 or more for roasting

1 sprig of vine-on grape or cherry tomatoes per planned serving

Juice of 1/2 lemon

12 ounces bucatini pasta

3/4 cup frozen peas

1 teaspoon black peppercorns

1 teaspoon pink peppercorns

1 teaspoon sichuan peppercorns (add less of ALL these if you’re not a fan of strong flavors)

1 whole dried chili pepper, any kind

1/3 cup finely diced cilantro (or more to taste)

4-5 stalks finely diced parsley (or more to taste)

Optional: 1/2 pound ground chorizo

MUSSEL MAN

Dice everything up first, this goes pretty fast. Grind peppercorns together in a mortar and pestle. Set all aside.

Prepare pasta according to package instructions. Reserve 1/3 cup pasta water.

Set oven to broil. Line a sheet pan with parchment paper, place tomatoes on pan with one garlic clove slipped under each sprig. Drizzle generously with olive oil and sprinkle with salt. Broil about 3 inches from heat for 10-15 minutes or until tomatoes are nicely blistered. Turn off heat and leave in cooling oven to keep warm.

In a large skillet or pot, combine wine, broth, miso, bay leaves, and chili pepper, and bring to a boil. Add mussels, cover and cook, shaking the pan a few times to keep things from sticking. As SOON as the mussels open, turn off heat. For fresh, this should take about five minutes. For frozen, it will take less, perhaps 3-4, so keep a sharp eye on it.

Discard any unopened mussels and the bay leaves. Drain broth into a bowl, leave mussels in pan, and set both aside.

Add one tablespoon of butter to the skillet of mussels while still hot and gently shake to coat without breaking any shells.

In a large skillet, add olive oil and onion (and chorizo if you want to use it), cook on medium heat until translucent. Add crushed garlic and all peppercorns and cook one minute longer to release the aromatics.

Slowly pour in the mussel broth. If you used fresh, you’ll want to use a sieve to catch any sand. If you used frozen, it shouldn’t be an issue. Let second tablespoon of butter dissolve in broth.

Simmer until thickened, about 7-8 minutes. If you want something a little thicker, add a heaping teaspoon of flour to a little cold water, mix, and add to the sauce. It’ll thicken up nicely.

Add lemon juice and peas and continue to simmer for 3 minutes or until the peas are bright green and soft. Be careful not to overcook the peas as they get tough and pasty if BOILT TO DEATH.

Turn off heat, add finely shredded herbs, and stir to combine.

Add the cooked pasta to the skillet of mussels along with half the pasta water. Toss to coat everything.

Scoop pasta and mussels into bowls and ladle the broth over noodles. Top with sprigs of roasted tomatoes and garlic cloves. You could hit it with some parmesan and spring onions if you like but it is just spectacular without.

TAKE A PHOTO YOU’RE DAMN PROUD OF AND THEN EAT IT ALL YOURSELF BECAUSE YOUR DUDE IS ALLERGIC SO YOU DON’T HAVE TO SHARE MWA HA HA