Recipe courtesy of Food Network Kitchen
Save Recipe Print
Curried Mussels with Butternut Squash and Leeks
Total:
25 min
Active:
25 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
25 min
Active:
25 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

Directions

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.

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.

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.

Photograph by Ryan Dausch

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Green Chicken Curry

Recipe courtesy of Aarti Sequeira

Beef With Broccoli

Recipe courtesy of Ree Drummond

Lightly Curried Mussel Chowder

Recipe courtesy of Jasper White

Coconut Curry Mussels

Recipe courtesy of Sandra Lee

Curry Grilled Mussels

Recipe courtesy of Food Network Kitchen

Thai Red Curry Mussels

Recipe courtesy of Bobby Flay

Red Curry with Mussels

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Coconut-Curry Mussels

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.