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1
The first thing you have to do is clean the mussels.
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2
Put them in a colander and rinse them under cold running water to remove any sand and grit.
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3
Mussels often have little threads that look like seaweed hanging off them called beards.
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4
Rip them off.
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5
The mussels should be closed; discard any that are open.
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6
Heat 1/4 cup olive oil in a large saucepan over medium-high heat.
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7
Add the garlic and chile pepper and cook for a minute.
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8
Add the mussels, wine, and salt and pepper to taste and stir together.
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9
Bring to a simmer and cover with a lid, allowing the mussels to steam open, which should take about 5 minutes.
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10
Cook until all of the mussels are fully opened.
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11
Discard any unopened mussels.
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12
Let this cool down a bit.
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13
Remove and discard the garlic.
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14
When the mussels are cool enough to handle, shell them and discard the shells.
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15
Put the mussels in their broth and set aside.
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16
In another large saucepan, heat the remaining 1/4 cup olive oil over medium-high heat.
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17
Add the onion, butternut squash, and salt and pepper to taste.
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18
Cook until the onion gets slightly golden, about 8 minutes.
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19
Add the pasta and mix together.
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20
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.
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21
Eyeball it here: If your ingredients need to cook longer and you need more liquid, add more water.
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22
If you want to give the soup a creamier consistency, mash half of the squash with the back of a fork.
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23
Add the mussels and broth to the squash and pasta mixture; let it simmer for about 5 minutes to combine the flavors.
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24
Remove from the heat and add the Parmigiano before serving.
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25
Top with the parsley.
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26
Photograph by David Malosh
