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Easy Mussel Marinara with Fusilli
Whip up a speedy seafood dish in the comfort of your own home. You'll simmer ready-cooked Scottish mussels in rich tomato marinara sauce. Add a splash of vinegar for zing, sundried tomato paste for a touch of Mediterranean flavour and parsley for freshness. Stir with brown rice fusilli – to soak up that delicious sauce.
High protein
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 500g ready-cooked Scottish mussels (use half) (Molluscs)
- 1 onion (use half)
- 120g brown rice fusilli pasta (use half) (Soya) (Brown rice flour 100%)
- 1 courgette (use half)
- 2 tbsp sundried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 pepper (use half)
- 4 garlic clove
- 1 handful of fresh flat-leaf parsley (use half)
- 0.5 tsp chilli flakes (use half)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 1 tbsp balsamic vinegar (use half) (Sulphites) (Wine Vinegar, Concentrated Grape Must)
Nutritional Information
Calories: 584
Protein: 32g
Carbs: 78g
Fat: 15g
Ingredients
- 1 pepper
- 4 garlic clove
- 200g passata (tomatoes, salt, citric acid)
- 1 courgette
- 1 onion
- 500g ready-cooked Scottish mussels (Molluscs)
- 1 tbsp balsamic vinegar (Sulphites) (Wine Vinegar, Concentrated Grape Must)
- 120g brown rice fusilli pasta (Soya) (Brown rice flour 100%)
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- ½ tsp chilli flakes
- 1 handful of fresh flat-leaf parsley
Nutritional Information
Calories: 573
Protein: 31g
Carbs: 77g
Fat: 15g
Easy Mussel Marinara with Fusilli
Whip up a speedy seafood dish in the comfort of your own home. You'll simmer ready-cooked Scottish mussels in rich tomato marinara sauce. Add a splash of vinegar for zing, sundried tomato paste for a touch of Mediterranean flavour and parsley for freshness. Stir with brown rice fusilli – to soak up that delicious sauce.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large lidded frying pan, a grater & a sieve
Soften the veg
- Thinly slice the courgette into 1/2cm half-moons. Finely slice the onion. Cut the pepper into 2cm chunks
- Heat the large lidded frying pan with 1 tbsp oil on high heat. Once hot, add the courgette, onion and pepper and cook for 3-4 mins, until soft and starting to char in places
Cook the pasta & prep the veg
- Add the fusilli to the saucepan and boil for 10-11 mins, until cooked, then drain
- Meanwhile, finely grate the garlic
Build the sauce
- Stir the garlic into the courgette pan, along with the sundried tomato paste, passata and balsamic vinegar. Season well with salt and pepper
- Discard any mussels with broken shells
- Add the mussels and their juices to the pan, then cover with a lid and simmer for 5-7 mins, until the mussels are piping hot and the marinara sauce has thickened slightly
Last bits
- Roughly chop the parsley
- Gently stir the parsley and cooked pasta into the marinara sauce. Discard any mussels that remain closed
Last bits & plate up
- Share the mussel marinara between bowls. Sprinkle with the chilli flakes (or to taste)
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