Cooks in: 40mins
Levels: Medium
Serves: 4
List of Ingredients
- 1 1/2 LB. of mussels
- 12 OZ. of fusilli pasta
- 6 OZ. of eggplant
- 1 zucchini
- 2 spring onions
- 1 slice of bell pepper
- garlic
- thyme
- chili pepper
- chopped herbs: oregano, basil, parsley
- cherry tomatoes
- extra-virgin olive oil
- salt
Method
1
Clean the mussels. Place in a saucepan with extra-virgin olive oil, garlic, and thyme and allow to open over high heat. Once opened, shell 3/4 of them and set the unshelled mussels aside. Strain the cooking liquid.
2
Dice the eggplant, zucchini, spring onions, and bell pepper. Sauté the vegetables in a large pan with a drizzle of oil, salt, and chili pepper. Add the mussels and their liquid.
3
Meanwhile, cook the fusilli in a large pot of boiling salted water until al dente, then drain. Add the drained fusilli to the pan with the vegetables and mussels and mix well. Serve fusilli topped with a few cherry tomatoes, the unshelled mussels, and the chopped herbs.