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 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 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.
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!
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Want to have an Italian feast with these mussels? Make some homemade pizza with my Whole Wheat Pizza Dough!
Whole Wheat Fusilli with Mussels
- 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
- Fill a large pot with salted water and bring to a boil over high heat.
- 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.
- 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 information is calculated using an ingredient database and should be considered an estimate.
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Bring Joy and mussels into your plate 😉
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