Fusilli with Mussels Sauce

Name: Fusilli with Mussels Sauce
Total time: 30 min
Yield: 4
Ingredients: 250 g of fusilli pasta (spiral); For the sauce; 3 cloves of garlic, minced; 1/4 cup of olive oil (60 ml); 350 g of cooked mussels; 1 tablespoon of lemon juice; 1 tablespoon of chopped parsley; 1/2 teaspoon of chili pepper sauce; 1 cup of coconut water (240 ml); 1 tablespoon of salt; 1 1/2 tablespoons of all-purpose flour

1
250 g of fusilli pasta (spiral)
2
For the sauce
3
3 cloves of garlic, minced
4
1/4 cup of olive oil (60 ml)
5
350 g of cooked mussels
6
1 tablespoon of lemon juice
7
1 tablespoon of chopped parsley
8
1/2 teaspoon of chili pepper sauce
9
1 cup of coconut water (240 ml)
10
1 tablespoon of salt
11
1 1/2 tablespoons of all-purpose flour

Ingredients

1
250 g of fusilli pasta (spiral)
2
For the sauce
3
3 cloves of garlic, minced
4
1/4 cup of olive oil (60 ml)
5
350 g of cooked mussels
6
1 tablespoon of lemon juice
7
1 tablespoon of chopped parsley
8
1/2 teaspoon of chili pepper sauce
9
1 cup of coconut water (240 ml)
10
1 tablespoon of salt
11
1 1/2 tablespoons of all-purpose flour

Directions

1
In a large pot or Dutch oven, bring 2.5 liters of water to a boil with 1 tablespoon of salt and cook the fusilli pasta until al dente (about 10 minutes)
2
Prepare the sauce: in a medium pan, sauté the garlic in olive oil over medium heat, stirring occasionally with a wooden spoon, until soft (2 minutes)
3
Add the mussels and season with lemon juice, parsley, and chili pepper sauce, stirring well
4
Add the coconut water mixed with salt and all-purpose flour, stir, and cook until the sauce is slightly thickened (2 minutes)
5
Remove from heat
6
Drain the pasta and transfer it to a serving dish
7
Pour the sauce over the pasta, mix delicately, and serve immediately
8
334 calories per serving