Garlicky Mussels And Fusilli In Fresh Tomato BrothFrom jo_jo_ba 5 years ago
- 8 oz uncooked whole-wheat fusilli pasta shopping list
- 10 garlic cloves, divided shopping list
- 1/3 cup V8 (or tomato) juice shopping list
- 1/4 tsp crumbled saffron threads (optional) shopping list
- 1/2 tsp dried oregano shopping list
- 1/3 cup vegetable broth shopping list
- 3 plum tomatoes, chopped shopping list
- 1 lb fresh green beans, trimmed and cut into 1" lengths shopping list
- 36 PEI (blue) mussels, scrubbed and de-bearded shopping list
- 1 tbsp chopped fresh parsley shopping list
- 1 tbsp fresh thyme leaves shopping list
- black pepper, to taste shopping list
How to make it
- 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.
The Cookjo_jo_ba Oshawa, CA
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