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Quick Stew
of Mussels,
Cuttlefish and
White Beans


LEVEL OF SKILL


PREPARATION


COOKING TIME


NUMBER OF SERVINGS

Quick!!

If you can buy cleaned cuttlefish from your fishmonger, you’ll be amazed how quickly you can whip up this really interesting, really filling one-pot wonder. It’s a great dish if the boys are over to watch the cricket or footy. I like to use Kinkawooka or Boston Bay mussels. – see below.

INGREDIENTS

2 whole cuttlefish, cleaned (ask your fishmonger to do this) and cut into 1 cm dice

¹⁄³ cup (80 ml) olive oil

50 g pancetta, diced

2 cloves garlic, crushed or finely chopped

1 onion, finely diced

½–1 red chilli, seeded and finely sliced

½ cup (125 ml) white wine

1 × 440 g can diced tomatoes

2 kg mussels, drained if in plastic pack

1 × 440 g can cannellini beans, drained and rinsed

Handful of basil leaves, finely sliced

Handful of flat-leaf parsley leaves, roughly chopped

Freshly ground black pepper, to taste

Crusty bread, to serve

METHOD

1. Heat a large pot on your wok burner to very hot then add the cuttlefish and half the oil. Cook the cuttlefish for about 30 seconds until it is opaque, then remove it from the pot with a slotted spoon. Set aside.

 

2. Add pancetta to the pot and cook for about 1 minute. Add the remaining oil, garlic, onion and chilli and cook over high heat for about 1–2 minutes until the onion softens and the pancetta begins to colour. Add the white wine and tomatoes and cook for another 3–4 minutes.

 

3. Add the drained mussels and stir to coat well with the onion and tomato mixture. Place a lid on the pot and bring to the boil, shaking the pot occasionally. After about 2–3 minutes, when the mussels begin to open, fold the cannellini beans in gently so they don’t break, then add reserved cuttlefish, basil, parsley and plenty of pepper.

 

4. Ladle into big bowls and serve with crusty bread.

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Copyright © 2019 Tucker Barbecues Recipes

Quick Stew of Mussels,
Cuttlefish and
White Beans


LEVEL OF SKILL


PREPARATION


COOKING TIME


NUMBER OF SERVINGS

Quick!!

If you can buy cleaned cuttlefish from your fishmonger, you’ll be amazed how quickly you can whip up this really interesting, really filling one-pot wonder. It’s a great dish if the boys are over to watch the cricket or footy. I like to use Kinkawooka or Boston Bay mussels. – see below.

INGREDIENTS

2 whole cuttlefish, cleaned (ask your fishmonger to do this) and cut into 1 cm dice

¹⁄³ cup (80 ml) olive oil

50 g pancetta, diced

2 cloves garlic, crushed or finely chopped

1 onion, finely diced

½–1 red chilli, seeded and finely sliced

½ cup (125 ml) white wine

1 × 440 g can diced tomatoes

2 kg mussels, drained if in plastic pack

1 × 440 g can cannellini beans, drained and rinsed

Handful of basil leaves, finely sliced

Handful of flat-leaf parsley leaves, roughly chopped

Freshly ground black pepper, to taste

Crusty bread, to serve

METHOD

1. Heat a large pot on your wok burner to very hot then add the cuttlefish and half the oil. Cook the cuttlefish for about 30 seconds until it is opaque, then remove it from the pot with a slotted spoon. Set aside.

 

2. Add pancetta to the pot and cook for about 1 minute. Add the remaining oil, garlic, onion and chilli and cook over high heat for about 1–2 minutes until the onion softens and the pancetta begins to colour. Add the white wine and tomatoes and cook for another 3–4 minutes.

 

3. Add the drained mussels and stir to coat well with the onion and tomato mixture. Place a lid on the pot and bring to the boil, shaking the pot occasionally. After about 2–3 minutes, when the mussels begin to open, fold the cannellini beans in gently so they don’t break, then add reserved cuttlefish, basil, parsley and plenty of pepper.

 

4. Ladle into big bowls and serve with crusty bread.

More Recipes


Whole Flounder with
Sauce Vierge

Beef Kebabs with
Chimichurri Sauce

Black Pepper Crab

Steak with Horseradish cream and potato cake

Copyright © 2019 Tucker Barbecues Recipes

Quick Stew of Mussels,
Cuttlefish and White Beans


LEVEL OF SKILL

PREPARATION

COOKING TIME

NUMBER OF SERVINGS

Quick!!

If you can buy cleaned cuttlefi sh from your fi shmonger, you’ll be amazed how quickly you can whip up this really interesting, really fi lling one-pot wonder. It’s a great dish if the boys are over to watch the cricket or footy. I like to use Kinkawooka or Boston Bay mussels. – see below.

INGREDIENTS


2 whole cuttlefish, cleaned (ask your fishmonger to do this) and cut into 1 cm dice

¹⁄³ cup (80 ml) olive oil

50 g pancetta, diced

2 cloves garlic, crushed or finely chopped

1 onion, finely diced

½–1 red chilli, seeded and finely sliced

½ cup (125 ml) white wine

1 × 440 g can diced tomatoes

2 kg mussels, drained if in plastic pack

1 × 440 g can cannellini beans, drained and rinsed

Handful of basil leaves, finely sliced

Handful of flat-leaf parsley leaves, roughly chopped

Freshly ground black pepper, to taste

Crusty bread, to serve

METHOD


1. Heat a large pot on your wok burner to very hot then add the cuttlefish and half the oil. Cook the cuttlefish for about 30 seconds until it is opaque, then remove it from the pot with a slotted spoon. Set aside.

 

2. Add pancetta to the pot and cook for about 1 minute. Add the remaining oil, garlic, onion and chilli and cook over high heat for about 1–2 minutes until the onion softens and the pancetta begins to colour. Add the white wine and tomatoes and cook for another 3–4 minutes.

 

3. Add the drained mussels and stir to coat well with the onion and tomato mixture. Place a lid on the pot and bring to the boil, shaking the pot occasionally. After about 2–3 minutes, when the mussels begin to open, fold the cannellini beans in gently so they don’t break, then add reserved cuttlefish, basil, parsley and plenty of pepper.

 

4. Ladle into big bowls and serve with crusty bread.

More Recipes


Whole Flounder with
Sauce Vierge

Beef Kebabs with
Chimichurri Sauce

Black Pepper Crab

Steak with Horseradish cream and potato cake

Copyright © 2019 Tucker Barbecues Recipes