Prep Time: 25 minutes
Cook Time: 45 minutes
Makes 4 servings
Fody’s Spicy Mussels and Pasta with Garlic Bread
Fresh mussels are simmered in broth, tossed with linguine and covered in Fody’s Spicy Marinara Sauce for a savory, low FODMAP seafood pasta dish that makes dining at home feel special. Enjoy everyone’s favorite Italian inspired side, garlic bread, again thanks to Fody’s Garlic Infused Olive Oil alongside this bold and flavorful seafood pasta dish, and of course don’t forget to use the garlic bread to sop up all the last bits of tomato-y goodness on your plate!
Fody’s Spicy Mussels and Pasta with Garlic Bread Ingredients:
- 2 lbs mussels, fresh is preferable
- 5 cups low fodmap broth or water (or a combination of both)
- 1 lb gluten free linguine
- 1 cup Fody’s Spicy Marinara Sauce
- 1 tbsp Fody’s Garlic Infused Olive Oil
- Salt for pasta water (about 2 tbsp)
- 4 slices sourdough bread
- 4 tbsp Fody’s Garlic Infused Olive Oil
- 2 tbsp ghee, melted
Fresh chopped parsley + parmesan cheese for serving
Directions for Fody’s Spicy Mussels and Pasta with Garlic Bread
Bring a large pot of well salted water to a boil and prepare pasta according to package instructions.
In a shallow saucepan over medium heat, bring broth or water to a slow boil. Add in mussels* and cover, steaming about 3-4 minutes checking at the 4 minute mark to see if any mussels have opened. Using kitchen tongs, remove any opened mussels and set aside in a bowl, continuing to steam until the mussels’ shells have opened. After a total of 7 minutes, discard any unopened mussels.
In a large saucepan over medium low heat, bring Fody’s Spicy Marinara Sauce and Garlic Infused Olive Oil to a simmer.
When pasta is through cooking, using a slotted pasta spoon, remove the pasta from the water and add to the saucepan with the spicy marinara sauce. If the sauce is too thick, you can use the reserved pasta water to thin it out in order to coat all of the linguine evenly. Add in mussels and toss once more.
Once pasta + mussels are coated with sauce, add to pasta bowls and top with fresh parsley and parmesan cheese if desired.
Just prior to serving, turn the oven on to broil setting and line a baking sheet with tin foil. While the oven heats, brush tops of sourdough bread with melted ghee and Fody’s Garlic Infused Olive Oil.
Broil about 3-5 minutes until bread is toasted and golden. Top each slice with 1 tbsp parmesan cheese if desired and return to the oven for 30 seconds to melt the cheese. Top with fresh chopped parsley and serve.
*A note on cooking mussels: prior to steaming, discard any mussels that are opened as these are not safe to eat. Likewise, after cooking, any mussels that have not opened should also be discarded for the same reason.
About the Chef
Kimberly, the creator behind Pretty Delicious Life, began developing Low FODMAP friendly recipes in late 2017 after being diagnosed with SIBO/IBS. In order to work towards healing, she adopted a gluten free, low FODMAP diet and quickly realized she had a knack and passion for developing gut friendly recipes. She made it her mission to not only develop delicious meals + treats, but to create recipes that felt exciting for everyone. She believes that while healing can feel isolating, food is a vehicle to bring us together which is why all of her recipes are designed with the whole family in mind.
At Pretty Delicious Life, you will find delicious, healthy, gut-friendly recipes anyone will enjoy! You can follow along with her Instagram @prettydeliciouslife or check out her website www.prettydeliciouslife.comfor more deliciousness!
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