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Pancetta-Orange Mussels with Pasta

Servings: 4

Total Time: 20 minutes


1 tablespoon extra-virgin olive oil

4 oz Deli diced pancetta (or bacon)

5 oz fresh presliced sweet onions (1 cup)

1 orange, for zest/juice

2 sprigs fresh thyme

1 cup grape tomatoes, halved

2 (16-oz) packages frozen garlic butter sauce-marinated mussels

16 oz gnocchi pasta


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).

Stir in thyme sprigs, zest, and juice; simmer 3 minutes. Halve tomatoes.

Add mussels, gnocchi, and tomatoes; cover and cook 7–8 minutes or until mussels have opened. (Discard mussels that do not open.) Serve.