Culinary Institute of America Recipe
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Sautéed Squid and Steamed Mussels with Cannellini Beans, Spinach, and Pancetta

Sauteed squid and steamed mussels with cannellini beans spinach and pancetta recipe by the CIA - F



Makes 4 Servings

  • 8 oz squid
  • 3/4 cup white wine
  • 16 mussels, scrubbed and debearded
  • 3 slices pancetta
  • 1/2 cup sliced red onion
  • 2 garlic cloves, thinly sliced
  • 1/2 cup sliced fennel
  • 2/3 cup cooked cannellini beans
  • 4 cups spinach
  • 3/4 cup plum tomatoes, peeled, seeded, and diced
  • 2 tsp basil chiffonade
  • 2 tsp chopped oregano
  • Salt, as needed
  • Freshly ground black pepper, as needed
  • 2 tsp olive oil
  • 1 tbsp grated Parmesan
  • 2 tsp chopped flat-leaf parsley


  1. Using a sharp knife, thinly slice the bodies of the squid into rings. Leave the tentacles whole. Refrigerate until ready to cook.
  2. In a medium pan over low heat, bring the wine to a simmer. Add the mussels and steam until they open, about 3 minutes. Transfer the mussels to a plate and reserve the cooking liquid.
  3. In a large sauté pan over medium heat, cook the pancetta until the fat has rendered and the pancetta is crisp. Add the onion, garlic, and fennel and sauté until the fennel is tender, 4 to 6 minutes. Add the beans, spinach, tomatoes, basil, oregano, and enough of the reserved cooking liquid to wilt the spinach. Season with salt and pepper.
  4. In a medium pan, heat the oil over medium heat. Add the squid and sauté until opaque, about 2 minutes. Add the cooked mussels to the bean mixture and toss to heat through. Serve the squid with the mussel and bean mixture, topped with the cheese and parsley.

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