Curried Mussels With Butternut Squash And Leeks
Serves: 2
Presley Zulauf
1 January 1970
Based on User reviews:
51
Spice
49
Sweetness
43
Sourness
44
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil1 tbsp
Curry Powder1 tbsp
Ginger (grated peeled fresh)1 cup
Heavy Cream1 cup
Cilantro (fresh)Directions:
1
Heat the olive oil in a large Dutch oven over medium heat
2
Add the squash and leeks and season with 1/4 teaspoon salt; cook, stirring occasionally, until the leeks start softening, about 3 minutes
3
Add the curry powder, ginger and lime zest and stir to coat
4
Reduce the heat to medium low and add 1 cup water
5
Bring to a simmer, then cover and cook until the squash is almost tender, about 5 minutes
6
Add the heavy cream to the pot, then stir in the mussels
7
Increase the heat to medium, cover and simmer until the mussels open, 5 to 6 minutes
8
(Discard any unopened mussels
9
) Stir in the lime juice and cilantro
10
Serve with the bread
11
Photograph by Ryan Dausch