Curried Mussels with Butternut Squash and Leeks
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 430
- Total Fat
- 15 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 45 milligrams
- Sodium
- 772 milligrams
- Carbohydrates
- 53 grams
- Dietary Fiber
- 4 grams
- Protein
- 20 grams
- Sugar
- 4 grams
- Total: 25 min
- Active: 25 min
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.