Curried Mussels with Butternut Squash and Leeks

Eat more mussels! They're low in calories but high in protein and healthy omega-3 fatty acids.

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
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
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


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