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Mussel bean and pumpkin stew
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Mussel, Bean, and Pumpkin Stew

Servings 5

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

Instructions

  • Before cooking, submerge mussels in large bowl of cold water, swish around, and discard any that have not closed shut.
  • 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.
  • 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.
  • Remove mussels from their shells and stir them and their juices into stew along with red wine vinegar. Serve garnished with grated parmesan.