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Pancetta-Orange Mussels with Pasta

Pancetta-Orange Mussels with Pasta
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


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

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Nutritional Information

CALORIES (per 1/4 recipe) 770kcal; FAT 34.00g; SAT FAT 7.00g; TRANS FAT 0.00g; CHOL 130mg; SODIUM 1570mg; CARB 63g; FIBER 3.00g; SUGARS 7g; PROTEIN 53g; CALC 8%; VIT A 25%; VIT C 80%; IRON 8%

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