Spicy Curried Mussels with Butternut Squash Flavorful Delight
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Author:souzanfood
Total Time:30 minutes
Yield:4 servings 1x
Description
Discover a flavorful delight with spicy curried mussels and butternut squash Savor this unique dish that brings warmth and zest to your table
Ingredients
Scale
2 pounds Mussels
1 medium Butternut Squash
2 tablespoons Curry Powder
1 can (13.5 oz) Coconut Milk
3 cloves Garlic (minced)
1 tablespoon Ginger (minced)
1 medium Onion (chopped)
Fresh Cilantro (for garnish)
1 Lime (juiced)
Salt and Pepper
Instructions
Start by preparing the mussels. Rinse them under cold water, scrubbing the shells to remove any dirt or debris. Discard any that are open and won’t close when tapped.
Peel and chop the butternut squash into small cubes, about 1-inch pieces.
In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the chopped onion and sauté until it’s translucent, about 5 minutes.
Add the minced garlic and ginger to the pot, cooking for an additional minute until fragrant.
Sprinkle the curry powder into the pot, stirring to combine, and let it cook for another minute to release its flavors.
Pour in the coconut milk, and add the chopped butternut squash. Bring the mixture to a gentle simmer and cover the pot, allowing the squash to cook for about 10 minutes or until it’s fork-tender.
Once the squash is cooked, add the mussels to the pot. Stir to combine, then cover the pot again and allow the mussels to steam for 5-7 minutes or until they have opened up.
Remove from heat, and squeeze fresh lime juice over the dish. If desired, stir in some fresh spinach or kale at this point until wilted.
Serve hot, garnished with chopped cilantro and any other garnishes of your choice. Enjoy your culinary masterpiece!
