Il Cucinologo
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Fusilli with Mussels and Baby Cuttlefish

17/11/2023

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

Ingredients

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

Preparation

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

  2. Place the mussels in a large pan, cover, and cook over high heat until they open. Discard any mussels that remain closed. Strain the water released by the mussels and set it aside.

  3. In a wide pan, sauté the garlic cloves in extra-virgin olive oil. If desired, add chili pepper for a spicy touch to the dish.

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

  5. Add the previously shelled mussels to the pan with the baby cuttlefish and tomatoes, and pour in a little of the filtered mussel water to flavor everything.

  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 baby cuttlefish sauce, mixing well to coat the pasta.

  8. Sprinkle with chopped fresh parsley before serving.

Curiosities

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