---

Spicy Mussel Pasta

---

The common mix with mussels is a white wine tomato base... Although that is super tasty, I felt it was time to try something new! The mussels have so much of their own intense flavour, I think they can work well with some spice! This dish is quite a soupy pasta so you can drink the sauce too! 

​Remember to always use wholemeal pasta, its lower carbohydrates and higher fibre means it takes longer for me to digest and therefore keeps my sugar levels more consistent and even. We have an abundance of beautiful green-lipped mussels here in New Zealand which are known for being high in Vitamin B12; our bodies need this to help convert our food into energy.

---

---

Ingredients

Serves: 4

• 1 kg fresh mussels in shell
• 1 large or 2 small capsicums
• 1 can (400g) chopped tomatoes
• 300ml coconut milk
• 1 medium white onion
• 4 cloves garlic
• 1 tsp stevia
• 1 Tbsp olive oil
• 1 Tbsp grated fresh ginger
• 1/2 tsp ground cumin
• 1 tsp ground corriander
• 1/2 tsp cayenne pepper
• 4 servings wholemeal pasta
• Handfull chopped fresh corriander to garnish

How to

Some prep to start:

• Bring a large pot of salted water to boil for the pasta (pot should be about 3/4 full)
• Dice the onion and garlic  
• De-seed and slice the capsicum/s

Let's start the sauce:

• In a deep large pot, cook the onion and garlic with the olive oil until the onions are becoming clear 
• Add the capsicum, ginger, cumin, ground coriander, cayenne pepper and cook for a further couple of minutes to release the flavours
• Add the tomatoes, coconut milk and stevia 
• Stir and simmer for a couple of minutes 

Now the mussels and pasta:

• Add the mussels and cover 
• ​Add the pasta to the boiling water if you haven't already
• ​Note: check the mussel pot every couple of minutes; it will be done when the mussels are open but i​f some of the mussel don't open then throw those ones out as they are off

Serve up:

• Drain the pasta once cooked and place a small serving in each serving bowl

• Distribute the mussels amongst the serving bowls then spoon the sauce over the top (maybe taste to see if it needs any salt and pepper first)
• Garnish with roughly chopped coriander and a wedge of lemon
• Enjoy!

Made this recipe yourself?
Post your creation & tag us
using @adiabeticsmenu so we can see!

RETURN TO RECIPES HOME