Fusilli with cauliflower and shelled mussels

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Fusilli with cauliflower and shelled mussels

Long summer breaks and fast dishes. The motto for a non-professional cook but for a simple kitchen lover.
Here we are again. This time the recipe I propose is quick, tasty and very colorful and easy to use.
Obviously, as in all the recipes you will have to buy the ingredients, unless for a random and fortuitous coincidence you already have them in your pantry in the kitchen, which in this case I strongly doubt it.

INGREDIENTS for 2 people:    

  • 200 grams of homemade fusilli
  • 250 gr of shelled mussels (if you buy them fresh you will have to clean them well)
  • 100 grams of fresh parsley
  • extra virgin olive oil
  • 1 clove of garlic
  • rosemary
  • Salt to taste
  • black pepper q.b.
  • chili pepper


    • first bring a saucepan of salted water to a boil to cook the pasta you will need laterin a wok pan (or simply a non-stick pan) heat a tablespoon of oil, 1 clove of garlic deprived of the central soul, sprinkle the oil with a little black pepper, 1 chopped chilli (for those who do not like spicy avoid chilli) and a teaspoon of chopped rosemary
      when the garlic is golden, add the shelled and washed mussels
      add the chopped parsley and a pinch of salt
      let the mussels cook over medium heat with the lid, adding a ladle of pasta cooking water (then salt)
      after about twenty minutes, remove the lid, stir and temporarily turn off the heat
      does the water from the pasta boil? Well pour the cauliflower cut into large pieces and let cook for about 20 minutes when the boil comes to a close with the lid closed
      at this point, with the help of a slotted spoon (ladle bucherellato) drain the cauliflower.
      half of it add it to the mussels, light the fire, dust it with a little black pepper and rosemary, stir and cook for about 15 minutes

    • the other half blend with the help of a blender to obtain a liquid and fluid cream

    • at this point all that remains is to make pasta.
      bring the water to a new boil
      when the pasta is ready, drain and add, using a bowl, the blended cauliflower

    • at this point, to serve, use the mussel and cauliflower mixture as a base on the soup plate and then place the pasta on the plate.
      add the mussels and cauliflower on top
      garnish with parsley and a drizzle of extra virgin olive oil.

  • eat and be happy

The wine that I recommend as a pairing is a  INSOLIA TERRE SICILIANE 2018.

 Obviously you should not have liver problems or to be an abstainer.

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Enjoy your meal!


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