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.

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  • jo_jo_ba 8 years ago
    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
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