Recipe

Curried Mussel And Butternut Squash Soup Recipe

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Ingredients

Directions

Step #1 Melt the butter in a medium sauce-pan.
Step #2 Add the shallots & leek & cook over moderate heat, stirring every once in awhile, until softened, 3 to 4 mins.
Step #3 Stir in the curry powder & cook this until fragrant, about 1 min.
Step #4 Add the butternut squash & stock, cover & let simmer until the squash is very tender, 20 to 25 mins.
Step #5 Remove from the heat & let the soup cool to about room temp.
Step #6 Working in batches, puree the soup in a mixer until smooth.
Step #7 Return the soup to the saucepan.
Step #8 In another medium saucepan, mix the mussels with the white wine, water & thyme & season generously with pepper.
Step #9 Cover up & bring to a boil over high heat.
Step #10 Steam the mussels for 3 to 5 mins, shaking the pan every once in awhile; transfer the mussels to a bowl as they open.
Step #11 Remove the mussels from the shells & reserve 12 shells for garnish.
Step #12 Carefully pour the mussel-cooking liquid into the soup, leaving behind any sand or grit.
Step #13 Reheat the soup & season this with salt.
Step #14 Place 12 of the mussels in the reserved shells.
Step #15 Add the rest of the mussels to the soup to warm them.
Step #16 Ladle the soup into bowls, garnish with cilantro & the mussels in the shells & serve.
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