Fetuccini with Smoked Mussels and Tomatoes
Make a satisfying meal in minutes with this easy weeknight pasta dish featuring smoked mussels. This meal is not only simple to make and delicious, but also is unique in its nutritional benefit for the brain and nervous system-
The World Journal of Psychiatry reports: “Be sure to add oysters and mussels into your seafood rotation. In part for their omega-3s, but also these bi-valves ranked highest on the Antidepressant Food Score in a 2018 study—meaning they play a role in helping to prevent or promote recovery from depression.”
- Serves: 4 servings
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Ingredients
- 1 pound fetuccini
- ¼ cup plus 2 teaspoons olive oil
- 3 cloves garlic, peeled and minced
- 8 plum tomatoes, diced into 1/2-inch pieces
- 1- 4.2 ounce can Patagonia Provisions Canned Mussels, drained
- 5 tablespoons chopped Italian parsley
- ½ cup fresh basil leaves, cut across into thin strips
- 3 teaspoons salt
- reshly ground pepper to taste
Instructions
Bring a large pot of salted water to a boil. Add the fetuccini and cook until al dente, about 10 minutes. Drain.
Meanwhile, heat 1/4 cup of olive oil in a medium skillet over medium heat. Add the garlic and saute for 2 minutes; do not let it brown. Add the tomatoes and cook just until heated through, about 4 minutes. Remove from heat and stir in the mussels, parsley, basil, salt and pepper.
Place the fetuccini in a large bowl and toss with the mussel mixture and the remaining 2 teaspoons of olive oil. Divide among 4 plates and serve immediately.
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