This Whole Wheat Fusilli with Mussels recipe is as simple as can be and I mean it, really! I made it Sunday night and I was just so lazy and didn’t want to spend more than 30 minutes in the kitchen. Sometimes, on weekends I just want to relax, watch movies, read, go for long walks, be with my husband and friends, and of course cook, but not complicated recipes that demand lots of work. So, I came up with this easy fusilli with a mussel pasta recipe that just needs a few ingredients to make a tasty meal. Want a veggie-packed side dish to go with this? Try my Zucchini Couscous Salad!
To make my life even easier, I bought pre-cleaned mussels. I just boiled them for 3 minutes and set them aside. While the fussili was cooking, I just needed to sauté the onions, garlic, and tomatoes. Then, I added the mussels and the pasta and cooked for more than 2 minutes.
It’s so quick and easy. To finish off the meal, I love making these Healthier Chocolate Chip Cookie Bars as a dessert.
So, what you guys are waiting for to give this delicious whole wheat fusilli with mussels recipe a try? Go ahead and try to make it. I hope this recipe may inspire you to create something delicious in your own kitchen today. Want another easy pasta recipe? This Sausage Asparagus Quinoa Pasta is a great recipe to try!
Want to have an Italian feast with these mussels? Make some homemade pizza with my Whole Wheat Pizza Dough!
Whole Wheat Fusilli with Mussels
Ingredients
- 4 cup whole wheat fusilli
- 1½ lb. mussels cleaned
- 3 tablespoon extra olive oil
- 2 shallots finely chopped
- 4 garlic cloves minced
- ½ tsp. crushed red pepper flakes
- 10 oz. cherry tomatoes halved
- 20 basil leaves torn into pieces
- Kosher salt and freshly ground black pepper to taste
Instructions
- Add the fusilli and cook 2 minutes less than indicated on the package, because you will continue cook the pasta a few more minutes in a saucepan. Drain pasta and set aside.
- In another large pot, bring water to a boil over high heat and add the mussels. Cook for approximately 3 to 5 minutes. Drain and set aside each opened mussel. Discard all mussels that have not opened.
- In a saucepan, add extra olive oil over medium-high heat. Add shallots and cook shallots until translucent.
- Add garlic, red pepper flakes and cherry tomatoes. Sauté everything together for few minutes (about 2-3 minutes).
- Add reserved fusilli and mussels and stir well for more 2 minutes.
- Add basil, salt and pepper to taste. Adjust seasoning if necessary.
Notes
- Make sure to thoroughly clean the mussels as you don't want your dish to be sandy.
- If you prefer a different pasta, feel free to swap it out.
- Add more chili flakes for extra heat.
- To store: Store leftover fusilli with mussels for 2 days in the fridge.
- To reheat: You can microwave the dish to reheat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Bring Joy and mussels into your plate 😉
Taste more from Primavera Kitchen!
This Pasta Salad with Lima Beans and Anchovies is made with whole wheat pasta, which makes you feel more satisfied after eating it.
This Fusilli with Mushroom and Roasted Butternut Squash is a flavourful fall recipe for a quick dinner.
I LOVE seafood pasta. These looks amazing!
Olivia – This looks fabulous, not to mention impressive! I can’t wait to try them! Also, I was reading your about me and just had to say – aren’t techy husbands the best?!
Yes, they are 😉 So glad you like it. Thanks for stopped by 😉