Whole Wheat Fusilli with Mussels

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 a 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 mussel pasta recipe that just needs a few ingredients to make a tasty meal.

To make my life even easier, I bought pre-cleaned mussels. I just boiled them for 3 minutes and set it 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 2 minutes.

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.

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Whole Wheat Fusilli with Mussels

Yield: 4 people

Prep Time:

10 mins

Cook Time:

12 mins

Total Time:

22 mins

This whole wheat fusilli with mussels recipe is delicious, healthy and super quick to make. Ingredients are Fusilli, cherry tomatoes, shallots and mussels.

Print Recipe

5 from 1 vote

Ingredients

US Customary - Metric

• 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

1. Fill a large pot with salted water and bring to a boil over high heat.
2. 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.
3. 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.
4. In a saucepan, add extra olive oil over medium-high heat. Add shallots and cook shallots until translucent.
5. Add garlic, red pepper flakes and cherry tomatoes. Sauté everything together for few minutes (about 2-3 minutes).
6. Add reserved fusilli and mussels and stir well for more 2 minutes.
7. Add basil, salt and pepper to taste. Adjust seasoning if necessary.

Course: Main Course

Cuisine: Italian

Keyword: dinner, healthy, lunch

All text and images © Olivia Ribas / Primavera Kitchen.

Nutrition Information

Amount per serving (1/4) — Calories: 663, Fat: 17g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Cholesterol: 48mg, Sodium: 774mg, Potassium: 771mg, Carbohydrates: 85g, Fiber: 11g, Sugar: 4g, Protein: 37g

If you make this recipe, please don't forget to snap a photo and hashtag it #primaverakitchen. I really want to see!

This post contains affiliate links. For more information, please visit my disclosure page here.

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Bring Joy and mussels into your plate 😉

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