frutti di mare

“A classic Italian dish, embodies the exquisite flavors of the sea and features show-stopping mussels as a focal point.

Frutti di mare is an Italian phrase that means 'fruit of the sea'. It's a delicious dish from Italy's coastal regions and has become one of my recent favorite dishes to cook.

The dish looks amazing, with the delicious seafood flavors enhanced by the tasty mussels. Even though it might seem like a complicated dish, it's actually easy to make. So you can enjoy this fancy meal without spending too much time in the kitchen.

Tips for Cleaning and Preparing Mussels
If you're cooking mussels for the first time, here are some important steps to ensure that you handle them safely:

1. Soak the mussels with cold water and salt to get rid of dirt and purge debris on the shells.
2. Make sure that all the shells are closed tightly before cooking. If you find a few cracked shells, gently tap them on a hard surface to prompt the mussels inside to close. If they don't close after tapping, it means the mussel is no longer alive and should be discarded for safety.
3. Mussels have a "beard," which is a bunch of hair-like fibers that protrude from the shell's inside. To remove any mussels with beards, simply pull the fibers in the opposite direction.
4. If you come across any shells with significant, deep cracks, it's best to discard those mussels.

By following these steps, you can ensure that your mussels are clean and safe to cook and enjoy.

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frutti di mare

yield: 6 servings

prep time: 30 min

cook time: 15 mins

cook level: intermediate

clean up: medium

ingredients

• 1/2 lb of mussels

• 1/2 lb of clams

• 1/2 lb of wild shrimp, peeled and deveined

• 1/2 squid tentacles

• 4 cloves garlic, minced

• 2 tbsp shallots, minced

• 1 tsp red pepper flakes, more to taste

• 4oz white wine

• 1 lemon, quartered for serving

• 2 tsp of parsley, minced for garnish

• 3/4 lb of spaghetti

• 28 oz of arribiatta sauce

Instructions

1. bring a pot of salted water to a boil. cook pasta according to instructions on box, until al dente.

2. drain and reserve 1 cup of pasta water.

3. in a dutch oven, heat up a tbsp of olive oil.

4. in a separate sauce pot, warm up your arribiatta sauce.

5. add in garlic, shallots and cook until fragrant. 1 minute.

6. add in clams and mussels and stir gently.

7. add in white wine. place a lid on the pot and steam until mussels and clams have opened.

8. add in shrimp to the same pot and stir, cover and steam until fully cooked.

9. once clams, mussels and shrimp have almost finished cooking add in squid tentacles. cook for 30 seconds or until they have visibly curled up,

10. taste and season with salt if necessary.

11. add in cooked spaghetti to the seafood pot.

12. add warmed arribiatta sauce and pour over the spaghetti and seafood. toss and coat with the sauce.

13. add in the reserve pasta water to stretch out your sauce.

14. plate and serve with minced parsley on top for garnish and lemon wedge.

15. enjoy with crostini or toasted bread.

hi, i’m denise!

I'm a Product Designer turned Home Chef. With professional training in both fields, I bring creativity and precision to the kitchen.

Whether you're a beginner or an experienced cook, my goal is to empower and inspire you through recipes and tips.

I can help you cook and conquer kitchen challenges for amazing meals.

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