Time: 25 min.
Complexity: easily
Servings: 4

Mussels with butternut squash in curry sauce - a detailed recipe.

Ingredients:

• 1.8 kg of cleaned mussels
• 2 cups butternut squash, peeled and diced (about 230 g)
• 2 tbsp. l. olive oil
• 2 leeks (white and light green parts only), halved, washed and sliced
• 1 tbsp. curry spices
• 1 tbsp grated peeled fresh ginger
• 1 tsp lime zest, juice of one lime
• 1/4 cup heavy cream
• 1 cup fresh cilantro
• 4 slices toasted bread, cut in half

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

mussels, butternut squash, cream, ginger root, lime juice, curry, white bread, leeks, cilantro

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Preparation:

Step 1
• Heat the olive oil in a large Dutch oven over medium heat. Add the pumpkin and leek, season with 1/4 teaspoon salt, and cook, stirring, until the leek begins to soften, about 3 minutes.
  
  Add the curry powder, ginger, and lime zest and stir. Reduce the heat to medium and add 1 cup of water. Bring to a boil, then cover and simmer until the squash is tender, about 5 minutes.
Step 2
• Add the cream to the pot, then the mussels. Increase the heat, cover, and continue cooking until the mussels open, 5 to 6 minutes. Discard any unopened mussels. Stir in the lime juice and cilantro. Serve with bread.

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