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Pasta with Mussels and Butternut Squash https://www.metro.ca/userfiles/image/recipes/pates-moules-courge-musquee-4984.jpg PT15M PT25M PT40M
In a sauté pan, melt butter over medium heat, add squash, onion and cinnamon, cover and sweat.Add stock and simmer 15 minutes. Remove cinnamon stick.In a blender, process squash and onions into a thick sauce and keep warm.In a saucepan, put mussels, white wine, shallot, and garlic and cook covered over medium-high heat for 5 minutes or until mussels open. Discard any unopened mussels.Cook pasta in boiling water.In a very large bowl, combine shelled mussels with cooking liquid, warm sauce and drained pasta.Sprinkle with chives and season.
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2 Tbsp. (30 mL) butter 1 medium butternut squash, cubed 0.250 onion, chopped 1 cinnamon stick 2/3 cup (170 mL) fish stock 1 kg mussels, brushed and bearded 2/3 cup (170 mL) white wine 1/4 cup (60 mL) chopped shallot 1 garlic clove, chopped sufficient quantity favourite pasta chives to taste Salt and freshly ground pepper
Pasta with Mussels and Butternut Squash

Pasta with Mussels and Butternut Squash

Rate this recipe
3 Votes
4
servings
0:15
Preparation
0:25
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 Tbsp.
    (30 mL)
    butter
  • 1
    medium butternut squash, cubed
  • 0.250
    onion, chopped
  • 1
    cinnamon stick
  • 2/3 cup
    (170 mL)
    fish stock
  • 1 kg
    mussels, brushed and bearded
  • 2/3 cup
    (170 mL)
    white wine
  • 1/4 cup
    (60 mL)
    chopped shallot
  • 1
    garlic clove, chopped

  • sufficient quantity favourite pasta

  • chives to taste

  • Salt and freshly ground pepper
Imprimer ma sélection

Preparation

In a sauté pan, melt butter over medium heat, add squash, onion and cinnamon, cover and sweat.

Add stock and simmer 15 minutes. Remove cinnamon stick.

In a blender, process squash and onions into a thick sauce and keep warm.

In a saucepan, put mussels, white wine, shallot, and garlic and cook covered over medium-high heat for 5 minutes or until mussels open. Discard any unopened mussels.

Cook pasta in boiling water.

In a very large bowl, combine shelled mussels with cooking liquid, warm sauce and drained pasta.

Sprinkle with chives and season.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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