Pasta with mussels and cannellini purée from The Best of the Williams-Sonoma Kitchen Library: Italian Favorites (page 161) by Williams-Sonoma

  • mussels
  • pasta dough
  • Show all ingredients...

  • EYB Comments

    Can substitute dried Great Northern beans for dried cannellini beans, and dried ribbon pasta for pasta dough. You may use the pasta dough on page 322. Allow dried beans to soak for 12 hours.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dried Great Northern beans for dried cannellini beans, and dried ribbon pasta for pasta dough. You may use the pasta dough on page 322. Allow dried beans to soak for 12 hours.

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