Pancetta Orange Mussels with Pappardelle
1 pkg. Pier 33 Gourmet Mussels in Butter Garlic Sauce
1 orange, for zest/juice
2 sprigs fresh thyme
1 cup grape tomatoes
5 oz. chopped onion
4 oz. diced pancetta (or bacon)
16 oz. Pappardelle pasta
1 tbsp. extra virgin olive oil
1) Preheat large, nonstick sauté pan on medium-high 1-2 minutes. Place oil, pancetta, and onions in pan; cook 3-4 minutes, stirring occasionally or until onions are tender. Zest/grate orange peel (no white; 2 teaspoons); squeeze orange for juice (1.4 cup).
2) Stir in thyme sprigs, zest, and juice; simmer 3 minutes. Halve tomatoes.
3) Add mussels, pappardelle, and tomatoes; cover and cook 7-8 minutes or until mussels have opened. Serve.
Known Health Risk: Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness, especially if you have a medical condition. The cooking of such foods reduces the risk of illness.