Mussel, Bean, and Pumpkin Stew

It’s time to mussel up your holiday meals. The quick-cooking shellfish adds a meaty element to this elegant, yet uncomplicated, stew. Shelling the mussels saves your dinner company from some potentially embarrassing table splatter. The stew really should be served with a good crusty bread.

This recipe originally appeared on alive.com as “Mussel, Bean, and Pumpkin Stew.”

Mussel, Bean, and Pumpkin Stew

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Servings

5

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Ingredients

• 2 lbs mussels
• 1 Tbsp extra-virgin olive oil
• 1 Tbsp unsalted butter
• 1 medium yellow onion chopped
• 1 large carrot chopped
• 2 celery stalks sliced
• 1/2 tsp salt
• 2 garlic cloves peeled and chopped
• 2 Tbsp tomato paste
• 1 tsp dried thyme
• 1/2 tsp dried red pepper flakes
• 1/2 tsp black pepper
• 1 1/2 cups dry white wine
• 14 oz can diced tomatoes
• 3 cups peeled, cubed pumpkin or other winter squash
• 2 cups cooked or canned navy beans
• 2 Tbsp red wine vinegar
• 1/3 cup grated Parmesan

Ingredients 2 lbs mussels 1 Tbsp extra-virgin olive oil 1 Tbsp unsalted butter 1 medium yellow onion chopped 1 large carrot chopped 2 celery stalks sliced 1/2 tsp salt 2 garlic cloves peeled and chopped 2 Tbsp tomato paste 1 tsp dried thyme 1/2 tsp dried red pepper flakes 1/2 tsp black pepper 1 1/2 cups dry white wine 14 oz can diced tomatoes 3 cups peeled, cubed pumpkin or other winter squash 2 cups cooked or canned navy beans 2 Tbsp red wine vinegar 1/3 cup grated Parmesan

Servings 5 Print Recipe

Instructions

1. Before cooking, submerge mussels in large bowl of cold water, swish around, and discard any that have not closed shut.
2. In large saucepan, heat oil and butter over medium. Add onion, carrot, celery, and salt; cook until onion has softened, about 5 minutes. Add garlic and heat for 1 minute. Stir in tomato paste, dried thyme, red pepper flakes, and black pepper; heat for 1 minute. Pour in wine, bring to boil, and simmer for 3 minutes. Place canned tomatoes and 1 cup water into pan. Raise heat to bring to boil; add drained mussels, cover, and cook over medium heat for 3 minutes, or until shells have popped open. Set aside.
3. Use slotted spoon to remove mussels from pan and discard any that have not opened. Add squash and beans to saucepan; simmer and heat until squash is tender, about 15 minutes.
4. Remove mussels from their shells and stir them and their juices into stew along with red wine vinegar. Serve garnished with grated parmesan.