Sauteed squid and steamed mussels with beans, spinach, and pancetta

Sauteed squid and steamed mussels with beans, spinach, and pancetta

MAKES 10 SERVINGS 45 minutes
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INGREDIENTS

For the dish

  • 225 gr. squid, cut into thin rings
  • 350 gr. mussels, scrubbed and debearded
  • 200 gr. white wine
  • 25 gr. bacon, minced
  • 50 gr. onion , thinly sliced
  • 15 gr. thinly sliced garlic
  • 50 gr. fennel, sliced
  • 150 gr. beans, cooked
  • 120 gr. spinach
  • 150 gr. tomato concasse
  • 15 gr. basil, chiffonade
  • 30 gr. olive oil
  • 25 gr. coarsely grated parmesan
  • 10 gr. parsley, chopped
  • salt

DIRECTIONS

For the dish

Warm a large pot over high heat add the mussels and wine, cover and steam until the mussels open up. Remove the mussels from the pot, take out of the shells and reserve. Strain the cooking liquid and reserve. In a large sauté pan over high heat add ½ of the olive oil and render the pancetta until crisp. Add the onion, garlic, and fennel and sauté, stirring frequently, until the fennel is tender. Add the beans, spinach, tomatoes, and enough of the reserved cooking liquid from the mussels to wilt the spinach. Season with salt. Add the squid and the mussels and cook for a couple of minutes. Remove from the heat; add the rest of the olive oil, basil, parsley and parmesan.

For the dish

  • 225 gr. squid, cut into thin rings
  • 350 gr. mussels, scrubbed and debearded
  • 200 gr. white wine
  • 25 gr. bacon, minced
  • 50 gr. onion , thinly sliced
  • 15 gr. thinly sliced garlic
  • 50 gr. fennel, sliced
  • 150 gr. beans, cooked
  • 120 gr. spinach
  • 150 gr. tomato concasse
  • 15 gr. basil, chiffonade
  • 30 gr. olive oil
  • 25 gr. coarsely grated parmesan
  • 10 gr. parsley, chopped
  • salt

For the dish

Warm a large pot over high heat add the mussels and wine, cover and steam until the mussels open up. Remove the mussels from the pot, take out of the shells and reserve. Strain the cooking liquid and reserve. In a large sauté pan over high heat add ½ of the olive oil and render the pancetta until crisp. Add the onion, garlic, and fennel and sauté, stirring frequently, until the fennel is tender. Add the beans, spinach, tomatoes, and enough of the reserved cooking liquid from the mussels to wilt the spinach. Season with salt. Add the squid and the mussels and cook for a couple of minutes. Remove from the heat; add the rest of the olive oil, basil, parsley and parmesan.

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@Yiannis Lucacos

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