Ingredients for Acorn Squash Risotto (Serves 2-4)
- 4 TBSP butter
- 1/4 cup fresh sage, rough chopped
- 1/2 cup yellow onion, small dice
- 1 cup acorn squash, peeled, seeded & grated (can sub with butternut squash or pumpkin)
- 1-1/2 cups carnaroli or arborio rice
- 1/2 cup dry white wine
- 5 cups veg stock
- Kosher Salt & Black Pepper to taste
Ingredients for Coconut Curry Braised Mussels (serves 2-4)
- 4 TBSP coconut oil
- 1/4 cup yellow onion, small diced
- 2 TBSP minced Garlic
- 2 TBSP minced Ginger
- 2 TBSP minced Fresh Turmeric
- 2 TBSP minced Lemongrass
- You can sub out onion, garlic, ginger, turmeric and lemongrass for 3TBSP yellow curry paste
- 1 TBSP yellow curry powder
- 1 can (13-16oz) good coconut milk
- 1 cinnamon stick
- 1 tbsp coconut sugar
- 1/4 cup golden raisins
- 1 habanero (optional)
- 4 cups sustainably sourced mussels, cleaned and bearded
- Kosher Salt & Black Pepper to taste
Ingredients for Garnish
- 1/2 cup toasted pumpkin seeds (need 1 TBSP coconut oil and 1 pinch kosher salt)
- 1 cup picked cilantro leaves
DIrections for Risotto
1. In a medium saucepan pan, heat veg stock just to simmering. Keep warm.
2. In a large 3 to 4-quart heavy saucepan over medium heat, melt the butter.
3. Add the sage and onions and a pinch of salt and sweat for 3 minutes.
4. Add the squash, stir and cook for 3 minutes.
5. Add rice and cook for 3 minutes, or until the grains are translucent around the edges.
*Be careful not to allow the grains or the vegetables to brown.
6. Add white wine and stir until absorbed, approx. 1 minute.
7. Reduce the heat to low. Add enough of the veg stock just to cover the top of the rice. Using a wooded spoon, stir risotto often until the liquid is completely absorbed into rice. Once absorbed, add another amount of liquid just to cover the rice and continue stirring. There should be just enough liquid left to repeat 1 more time. It should take.
8. Approximately 30 minutes for all of the liquid to be absorbed. Taste and season, to taste, with kosher salt and freshly ground black pepper.
Directions for Mussels
1. In a 5-6 qt sauté pan with lid over medium heat, melt the coconut oil.
2. Add onion, garlic, ginger, turmeric, lemongrass and a pinch of salt and sweat until translucent and aromatic, approx. 3-5 minutes, stirring frequently with wooden spoon.
3. Add curry powder and stir for 30 seconds.
4. Add coconut milk, cinnamon stick, coconut sugar, golden raisins and habanero and bring to a gentle simmer.
5. Allow curry to gently simmer and slightly reduce for 20 minutes. Taste and season, to taste, with kosher salt and freshly ground black pepper.
*Tip: Don’t season heavily with salt, as the mussels will release natural ocean salt as they open.
6. Add mussels, cover pan with lid and cook until all mussels have opened, approx. 3-5 minutes.
Directions for Toasted Pumpkin Seeks
Pre-heat oven to 350 degrees. Lay pumpkin seeds on a baking sheet and roast until golden brown, approx. 5-7 minutes. From the oven, place in bowl and toss with coconut oil and kosher salt. Lay back on baking sheet to cool at room temperature.
Directions to Plate the Dish
Serve family style in a large deep serving dish, or individually in an entrée bowl. Fill dish 2/3 with risotto, top with mussels and a few spoons of curry. Don’t add too much curry broth, this is meant to be a succulent and saucy dish, but not a soup. Garnish with cilantro leaves and toasted pumpkin seeds. Serve with fresh crusty baguette for dipping.