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.
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.
© Société des alcools du Québec, 2007
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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