Mussel, Bean, and Pumpkin Stew
Servings
5
Servings
5
Ingredients
  • 2lbs mussels
  • 1Tbsp extra-virgin olive oil
  • 1Tbsp unsalted butter
  • 1medium yellow onionchopped
  • 1large carrotchopped
  • 2 celery stalkssliced
  • 1/2tsp salt
  • 2 garlic clovespeeled and chopped
  • 2Tbsp tomato paste
  • 1tsp dried thyme
  • 1/2tsp dried red pepper flakes
  • 1/2tsp black pepper
  • 1 1/2cups dry white wine
  • 14oz can diced tomatoes
  • 3cups peeled, cubed pumpkin or other winter squash
  • 2cups cooked or canned navy beans
  • 2Tbsp red wine vinegar
  • 1/3cup grated Parmesan
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.