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Fusilli Mussels and Cuttlefish

17/11/2023

Here is the recipe for fusilli with mussels and cuttlefish, a dish that smells of the sea and Mediterranean flavors.

Ingredients

  • 320 g of fusilli
  • 400 g of mussels
  • 300 g of cuttlefish
  • 200 g of cherry tomatoes
  • 2 cloves of garlic
  • Fresh parsley to taste
  • Extra virgin olive oil to taste
  • Salt to taste
  • Chilli pepper (optional)

Preparation

  1. Start by cleaning the mussels and cuttlefish. For the mussels, remove the byssus threads and scrape the shells to remove any impurities, then rinse them well under running water. The cuttlefish should be cleaned by removing the inner sack, the skin, and the cartilaginous bone, then cut into strips or rings and rinsed under running water.

  2. Put the mussels in a large pan, cover, and cook them over high heat until they open. Discard any mussels that do not open. Filter the water released by the mussels and set it aside.

  3. In a large pan, sauté the garlic cloves in extra virgin olive oil. If you wish, you can add some chili pepper to give the dish a spicy kick.

  4. Add the cuttlefish to the pan with the garlic and let them brown, then pour in the cherry tomatoes cut in halves or quarters and cook for a few minutes until a sauce forms.

  5. Add the previously shelled mussels to the pan with the cuttlefish and tomatoes and pour a bit of the filtered mussel water to flavor the mixture.

  6. Meanwhile, bring a pot of salted water to a boil and cook the fusilli until al dente.

  7. Drain the pasta and transfer it to the pan with the mussel and cuttlefish mixture, mixing well to flavor the pasta.

  8. Sprinkle with chopped fresh parsley before serving.

Curiosity

Mussels and cuttlefish are seafood widely used in Mediterranean cuisine, known for their delicate taste and as an excellent source of protein and minerals. This dish represents a perfect match between the land, represented by the pasta, and the sea, with its savory fruits.