Garlicky Mussels and Fusilli in Fresh Tomato Broth
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 365.9
- Total Fat: 4.9 g
- Cholesterol: 36.0 mg
- Sodium: 457.8 mg
- Total Carbs: 60.9 g
- Dietary Fiber: 10.7 g
- Protein: 26.2 g
View full nutritional breakdown of Garlicky Mussels and Fusilli in Fresh Tomato Broth calories by ingredient
Introduction
A light, saffron-infused sauce with fresh tomatoes, mussels and garlic enrobes chunky spiral pasta and green beans. 36 mussels are about 1 1/2 lbs in-shell. A light, saffron-infused sauce with fresh tomatoes, mussels and garlic enrobes chunky spiral pasta and green beans. 36 mussels are about 1 1/2 lbs in-shell.Number of Servings: 4
Ingredients
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36 PEI (blue) mussels, scrubbed and de-bearded
1 lb fresh green beans, trimmed and cut into 1" lengths
8 oz uncooked fusilli pasta
10 garlic cloves, divided
1/4 cup dry white wine
1/4 cup water
3 plum tomatoes, chopped
1/3 cup V8 (or tomato) juice
1 tbsp chopped fresh parsley
1 tbsp fresh thyme leaves
Black pepper, to taste
Directions
In a large pot of boiling, salted water, cook fusilli 8-9 minutes, until al dente. Drain, reserving 1/3 cup of the cooking water.
Mince 6 cloves of garlic, set aside. Place the remaining garlic cloves, V8 juice, saffron, oregano and the reserved pasta water in a small food processor or blender and puree.
In a large non-stick (coverable) skillet coated with cooking spray, saute minced garlic just until fragrant.
Pour the broth into the pan and cook vigorously until most of the liquid evaporates.
Add tomatoes and beans and cook 1 minute longer, stirring occasionally, then add the pureed mixture and bring to a boil.
Add the mussels, cover and cook 4 minutes - until the mussels open fully (toss any mussels that do not open).
Uncover, add the drained pasta, parsley, thyme and black pepper and cook 2 minutes, tossing well.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Mince 6 cloves of garlic, set aside. Place the remaining garlic cloves, V8 juice, saffron, oregano and the reserved pasta water in a small food processor or blender and puree.
In a large non-stick (coverable) skillet coated with cooking spray, saute minced garlic just until fragrant.
Pour the broth into the pan and cook vigorously until most of the liquid evaporates.
Add tomatoes and beans and cook 1 minute longer, stirring occasionally, then add the pureed mixture and bring to a boil.
Add the mussels, cover and cook 4 minutes - until the mussels open fully (toss any mussels that do not open).
Uncover, add the drained pasta, parsley, thyme and black pepper and cook 2 minutes, tossing well.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.