2.Butternut Squash and Mussel Soup
Butternut squash (and pumpkin) is probably the most prized vegetable of the season, either being roasted, spiced or going into pies and soups. This classic soup sneaks some mussels into the mix to bring a natural brininess and beautiful succulence to an otherwise mainstream dish. David Rocco created this for Food Network magazine’s choice of Festive Season Holiday Party Recipes.
It would be equally grand with some prawns, scallops, or clams, or even nice thick chunks of salmon or halibut. Try serving the dish in small festive cups for a grazing party, or in large bowls with chunky bread and lashings of butter as the main dish for a festive lunch gathering.
Butternut Squash and Mussel Soup
Ingredients
- 2 pounds fresh mussels
- 1/2 cup extra-virgin olive oil
- 2 cloves garlic, crushed
- 1 fresh chili pepper, chopped
- 1 cup dry white wine
- Kosher salt and freshly ground pepper
- 1 onion, chopped
- 10 ounces butternut squash, peeled, seeded and cubed (about 2 cups)
- 7 ounces ditalini pasta
- 1/2 cup grated Parmigiano-Reggiano
- Chopped fresh parsley, for topping (optional)
Method
- The first thing you have to do is clean the mussels. Put them in a colander and rinse them under cold running water to remove any sand and grit. Mussels often have little threads that look like seaweed hanging off them called beards. Rip them off. The mussels should be closed; discard any that are open.
- Heat 1/4 cup olive oil in a large saucepan over medium-high heat. Add the garlic and chili pepper and cook for a minute. Add the mussels, wine, and salt and pepper to taste and stir together. Bring to a simmer and cover with a lid, allowing the mussels to steam open, which should take about 5 minutes. Cook until all of the mussels are fully opened. Discard any unopened mussels. Let this cool down a bit. Remove and discard the garlic. When the mussels are cool enough to handle, shell them and discard the shells. Put the mussels in their broth and set aside.
- In another large saucepan, heat the remaining 1/4 cup olive oil over medium-high heat. Add the onion, butternut squash, and salt and pepper to taste. Cook until the onion gets slightly golden, about 8 minutes. Add the pasta and mix together. Add 3 cups water, bring to a simmer and cook, stirring, until the pasta is done and the squash is fork-tender, about 12 minutes. Eyeball it here: If your ingredients need to cook longer and you need more liquid, add more water. If you want to give the soup a creamier consistency, mash half of the squash with the back of a fork.
- Add the mussels and broth to the squash and pasta mixture; let it simmer for about 5 minutes to combine the flavors. Remove from the heat and add the Parmigiano before serving. Top with the parsley.
