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Curried Mussels with Butternut Squash & Leeks

Curried Mussels with Butternut Squash & Leeks: A Cozy One-Pot Meal

A delightful one-pot recipe for Curried Mussels with Butternut Squash & Leeks, ready in 30 minutes and perfect for any gathering.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian, Seafood
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 2 tablespoons Extra-Virgin Olive Oil Adds richness and enhances flavor; substitute with any neutral oil if desired.
  • 2 tablespoons Curry Powder Infuses the dish with aromatic spices; use Madras for a milder flavor or Thai red curry for heat.
  • 2 tablespoons Fresh Grated Ginger Enhances the dish with warmth and zest; fresh is preferred for a robust flavor.
  • 2 pieces Lime Zest and Juice of Limes Brightens the dish and balances richness; fresh lime juice is crucial for flavor.
  • 0.5 cups Heavy Cream Creates a creamy texture; coconut milk makes the dish dairy-free.
  • to taste Salt & Black Pepper Essential for seasoning to taste.
For the Veggies
  • 4 cups Butternut Squash, cubed Provides sweetness and texture; can substitute with sweet potatoes.
  • 4 Leeks, sliced and rinsed Adds depth of flavor; ensure leeks are well-cleaned to remove grit.
For the Main Event
  • 4 lbs Fresh Mussels, scrubbed & debearded Adds the meal’s protein; discard any that don't close when tapped.
  • 0.5 cups Chopped Fresh Cilantro Offers a fresh finish; substitute parsley if you dislike cilantro.
For Serving
  • to taste Crusty Bread, toasted Ideal for dipping into the broth.
  • to taste Lime Wedges For serving, providing extra zing.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of extra-virgin olive oil over medium heat until shimmering, which should take about 1-2 minutes.
  2. Add 4 cups of cubed butternut squash to the pot and sauté for 5 minutes, stirring occasionally.
  3. Toss in 4 sliced and rinsed leeks with a pinch of salt, cooking for an additional 5-6 minutes until the leeks are soft and fragrant.
  4. Stir in 2 tablespoons of curry powder, along with 2 tablespoons of fresh grated ginger and 2 teaspoons of lime zest.
  5. Pour in the juice of 2 limes and ½ cup of heavy cream, seasoning to taste with salt and pepper, and let this mixture simmer for a minute or two.
  6. Carefully add 4 pounds of cleaned mussels to the pot, cover with a lid, and steam for 6-8 minutes.
  7. Once the mussels are cooked, remove the lid and stir in ½ cup of chopped fresh cilantro before serving.
  8. Ladle the dish into wide bowls, serve alongside slices of crusty bread and lime wedges.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 6gSugar: 3gVitamin A: 100IUVitamin C: 70mgCalcium: 15mgIron: 20mg

Notes

Ensure mussels smell like the ocean and close when tapped. This dish is best enjoyed fresh and does not freeze well.

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