Mussels and Sausage Zucchini Pasta
Mussels and Sausage Zucchini Pasta takes approximately 45 minutes from beginning to end. This recipe serves 4. For $2.78 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 21g of protein, 32g of fat, and a total of 432 calories. This recipe from Inspiralized requires basil, celery, italian sausage links, and red pepper flakes. 91 person have tried and liked this recipe. It works well as a main course. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. Overall, this recipe earns an excellent spoonacular score of 96%. If you like this recipe, you might also like recipes such as Pasta with Clams Mussels and Sausage, Steamed Mussels With Italian Sausage Over Pasta, and Angel Hair Pasta with Squid, Mussels and Zucchini.
Servings: 4
Preparation duration: 25 minutes
Cooking duration: 20 minutes
Ingredients:
2 tablespoons chopped basil
2 celery ribs, chopped
1 pint cherry tomatoes, halved
1 tablespoon extra virgin olive oil
2 cloves of minced garlic
3 Italian sweet sausage links, decased
2 dozen mussels
¼ teaspoon red pepper flakes
salt and pepper, to taste
1 cup diced white onion
3 medium zucchinis, Blade C
Equipment:
frying pan
bowl
Cooking instruction summary:
Scrub each mussel individually, trying to remove as many of the stringy pieces that cling to the outside as possible. Then, look at the crack where the two shells meet on the mussel and pinch the strands that look like threads of brown seaweed, tugging to remove. Repeat with all mussels and set aside. Heat the olive oil over medium heat in a large non-stick skillet. Once oil heats, crumble in the sausage and cook until browned, about 5 minutes. Then, add in the celery, onion, red pepper flakes and garlic and cook until vegetables soften, 3-5 minutes. Raise the heat to medium-high and add in the tomatoes, season with salt and pepper and cover, cooking another 5 minutes.Lower the heat and add in the basil and mussels. Cover the pan again and cook until the mussels open, about 2 minutes. Discard any that do not open. Add the zucchini noodles into a large serving bowl and then pour over the mussel mixture and toss to combine. As the sauce sits over the noodles, it will soften them. Let sit for 2 minutes for the flavors to absorb and then serve.
Step by step:
1. Scrub each mussel individually, trying to remove as many of the stringy pieces that cling to the outside as possible. Then, look at the crack where the two shells meet on the mussel and pinch the strands that look like threads of brown seaweed, tugging to remove. Repeat with all mussels and set aside.
2. Heat the olive oil over medium heat in a large non-stick skillet. Once oil heats, crumble in the sausage and cook until browned, about 5 minutes. Then, add in the celery, onion, red pepper flakes and garlic and cook until vegetables soften, 3-5 minutes. Raise the heat to medium-high and add in the tomatoes, season with salt and pepper and cover, cooking another 5 minutes.Lower the heat and add in the basil and mussels. Cover the pan again and cook until the mussels open, about 2 minutes. Discard any that do not open.
3. Add the zucchini noodles into a large serving bowl and then pour over the mussel mixture and toss to combine. As the sauce sits over the noodles, it will soften them.
4. Let sit for 2 minutes for the flavors to absorb and then serve.
Nutrition Information:
covered percent of daily need
