Description

Craving a quick, flavorful meal that’s both elegant and comforting? Curried Mussels with Butternut Squash and Leeks combines tender mussels with a creamy, curry-spiced broth, sweet butternut squash, and aromatic leeks, served with crusty bread to soak up the delicious sauce

Ingredients

Scale

Curried Mussels with Butternut Squash and Leeks uses vibrant, accessible ingredients for a flavorful result. Here’s what you’ll need for 4 servings:

2 tablespoons extra-virgin olive oil: For sautéing.
2 cups cubed peeled butternut squash (about 8 ounces): Adds sweet, nutty texture.
2 leeks (white and light green parts only), halved, thickly sliced, and well rinsed: Provides mild, oniony flavor.
Kosher salt: Seasons to taste.
1 tablespoon curry powder: Infuses earthy, spicy depth.
1 tablespoon grated peeled fresh ginger: Brings warm, zesty flavor.
1 teaspoon grated lime zest, plus the juice of 1 lime: Adds bright, citrusy notes.
¼ cup heavy cream: Creates a rich, creamy broth.
4 pounds mussels, scrubbed and debearded: Tender, briny seafood star.
1 cup fresh cilantro: Adds fresh, herbaceous brightness.
4 thick slices crusty bread, halved: For soaking up the broth.

Why These Ingredients Matter

Mussels: Quick-cooking seafood that absorbs the flavorful broth.
Curry and Ginger: Create a warm, aromatic base with bold spices.
Butternut Squash and Leeks: Add sweetness and depth to complement the mussels.
Lime and Cilantro: Brighten the dish with fresh, zesty notes.

Substitutions and Variations

Olive Oil: Swap with vegetable oil or butter.
Butternut Squash: Replace with acorn squash, sweet potatoes, or carrots.
Leeks: Use 1 large onion or 2 cups sliced shallots.
Curry Powder: Substitute with a mix of 1 teaspoon turmeric, ½ teaspoon cumin, and ½ teaspoon coriander.
Ginger: Use ½ teaspoon ground ginger.
Lime Zest and Juice: Swap with lemon zest and juice.
Heavy Cream: Replace with coconut milk for dairy-free or omit for a lighter broth.
Mussels: Use clams or a mix of mussels and shrimp (adjust cooking time slightly).
Cilantro: Swap with parsley or basil.
Crusty Bread: Use gluten-free bread, naan, or serve with rice.
Gluten-Free: Use gluten-free bread and confirm curry powder is gluten-free.
Flavor Variations:
- Spicy Mussels: Add ½ teaspoon red pepper flakes with the curry powder.
- Coconut Curry Mussels: Use coconut milk instead of cream for a tropical twist.
- Veggie-Packed Mussels: Add ½ cup diced red bell pepper or spinach with the leeks.
- Thai-Inspired Mussels: Add 1 tablespoon lemongrass paste and 1 teaspoon fish sauce.
- Herb-Infused Mussels: Include 1 teaspoon fresh thyme or rosemary with the cilantro

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Instructions

Step 1: Gather and Prep

Gather all ingredients: 2 tablespoons olive oil, 2 cups butternut squash, 2 leeks, kosher salt, 1 tablespoon curry powder, 1 tablespoon ginger, 1 teaspoon lime zest, juice of 1 lime, ¼ cup heavy cream, 4 pounds mussels, 1 cup cilantro, 4 slices crusty bread.
Cube squash; halve, slice, and rinse leeks; grate ginger and lime zest; juice lime; chop cilantro; scrub and debeard mussels; halve bread slices.

Tip: Rinse leeks thoroughly to remove grit; use pre-cubed squash to save time.

Step 2: Cook Squash and Leeks

Heat 2 tablespoons olive oil in a large Dutch oven over medium heat.
Add 2 cups cubed butternut squash and 2 sliced leeks; season with ¼ teaspoon kosher salt.
Cook, stirring occasionally, until leeks start softening, about 3 minutes.

Tip: Stir frequently to prevent sticking; leeks should be soft but not browned.

Step 3: Build Broth

Add 1 tablespoon curry powder, 1 tablespoon grated ginger, and 1 teaspoon lime zest to the pot; stir to coat vegetables.
Reduce heat to medium-low; add 1 cup water.
Bring to a simmer, cover, and cook until squash is almost tender, about 5 minutes.

Tip: Ensure spices are evenly distributed; check squash for doneness with a fork.

Step 4: Cook Mussels

Add ¼ cup heavy cream to the pot; stir to combine.
Add 4 pounds mussels; increase heat to medium, cover, and simmer until mussels open, 5-6 minutes.
Discard any mussels that remain closed.
Stir in the juice of 1 lime and 1 cup chopped cilantro.

Tip: Don’t overcook mussels; check at 5 minutes to avoid toughness.

Step 5: Serve

Divide mussels and broth among 4 bowls (about 1 cup broth and 1 pound mussels per serving).
Serve with 2 halves of crusty bread per person for dipping.

Tip: Serve immediately to enjoy hot; provide a bowl for discarded shells.