Curried Mussels with Butternut Squash and Leeks

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
  • Nutrition Info
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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


  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.
  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.
  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.