Curried Mussels with Butternut Squash and Leeks

2019-04-06
  • Yield : 4 servings
  • Cook Time : 25m
  • Ready In : 25m
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Nutritional Info

This information is per serving.

  • Calories

    430
  • Fat

    15 grams
  • Saturated Fat

    5 grams
  • Cholesterol

    45 milligrams
  • Sodium

    772 milligrams
  • Carbohydrate

    53 grams
  • Fiber

    4 grams
  • Protein

    20 grams
  • Sugar

    4 grams

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 cups cubed peeled butternut squash (about 8 ounces)
  • 2 leeks (white and light green parts only), halved, thickly sliced and well rinsed
  • Kosher salt
  • 1 tablespoon curry powder
  • 1 tablespoon grated peeled fresh ginger
  • 1 teaspoon grated lime zest, plus the juice of 1 lime
  • 1/4 cup heavy cream
  • 4 pounds mussels, scrubbed and debearded
  • 1 cup fresh cilantro
  • 4 thick slices crusty bread, halved

Method

Step 1

Heat the olive oil in a large Dutch oven over medium heat. Add the squash and leeks and season with 1/4 teaspoon salt; cook, stirring occasionally, until the leeks start softening, about 3 minutes.

Step 2

Add the curry powder, ginger and lime zest and stir to coat. Reduce the heat to medium low and add 1 cup water. Bring to a simmer, then cover and cook until the squash is almost tender, about 5 minutes.

Step 3

Add the heavy cream to the pot, then stir in the mussels. Increase the heat to medium, cover and simmer until the mussels open, 5 to 6 minutes. (Discard any unopened mussels.) Stir in the lime juice and cilantro. Serve with the bread.

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