Fusilloni Recipe with Mussels
This fantastic fusilloni recipe sees the jumbo pasta shapes sit atop a bed of velvety potato purée and served with plump mussels stuffed with sun-dried tomatoes.
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Cooking tools:
- Pot
- Saucepan
- Colander
- Potato masher
- Blender
- Cutting board
- Chef's knife
- Mixing bowl
- Spoon
- Plate
Ingredients
- 300g of potatoes
- extra virgin olive oil
- 1 lemon, zested
- salt, to taste
- 1kg mussels, cleaned
- 1 garlic clove, coarsley chopped
- 200g of sun-blushed tomatoes, julienned
- 240g of fusilloni pasta
- thyme leaves, picked and chopped
- thyme sprigs
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