Whole Wheat Fusilli with Mussels
This whole wheat fusilli with mussels recipe is delicious and super quick to make. Ingredients are Fusilli, cherry tomatoes, shallots and mussels.
Servings: 4 people
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. of 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
Serving: 1/4 | Calories: 663kcal | Carbohydrates: 85g | Protein: 37g | Fat: 17g | Cholesterol: 48mg | Sodium: 774mg | Potassium: 771mg | Fiber: 11g | Sugar: 4g