Mussel Stew Recipe

Name: Mussel Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 garlic bulb; 1 tablespoon olive oil; 4 tablespoons unsalted butter, divided; 1 (1-inch) piece fresh peeled ginger; 1 lemon, halved horizontally; 3 whole cloves, pressed into lemon halves; 1 small fennel bulb, sliced into thin wedges; 1 medium onion, cut into 1/2-inch pieces (about 2 cups); 1 pound butternut squash, diced into 1/2-inch cubes (about 2 cups); 1 cup dry red wine; 1 (28-ounce) can crushed, peeled San Marzano tomatoes; 1 bay leaf; 1 1/2 teaspoons kosher salt; 1/4 teaspoon dried crushed red pepper; 2 pounds mussels, scrubbed and debearded; 1/4 cup chopped fennel fronds; 1/4 cup chopped fresh parsley; 2 tablespoons fresh lemon juice; Baguette

Servings: persons

1 garlic bulb
1 tablespoon olive oil
4 tablespoons unsalted butter, divided
1 (1-inch) piece fresh peeled ginger
1 lemon, halved horizontally
3 whole cloves, pressed into lemon halves
1 small fennel bulb, sliced into thin wedges
1 medium onion, cut into 1/2-inch pieces (about 2 cups)
1 pound butternut squash, diced into 1/2-inch cubes (about 2 cups)
1 cup dry red wine
1 (28-ounce) can crushed, peeled San Marzano tomatoes
1 bay leaf
1 1/2 teaspoons kosher salt
1/4 teaspoon dried crushed red pepper
2 pounds mussels, scrubbed and debearded
1/4 cup chopped fennel fronds
1/4 cup chopped fresh parsley
2 tablespoons fresh lemon juice
Baguette

1
Preheat oven to 350u00b0. Cut top of garlic bulb off just to expose cloves, and drizzle with olive oil. Wrap garlic in aluminum foil; roast 1 hour and 10 minutes. Set aside to cool. Squeeze garlic cloves out of bulb; discard papery skin.
2
Melt butter in a large saucepan over high heat; add ginger and clove-spiked lemon to pan. Add fennel wedges, onion, and squash. Cook, stirring frequently, 10 minutes or until vegetables are caramelized. Stir in roasted garlic cloves, wine, tomatoes, bay leaf, salt, and red pepper. Bring to a simmer; reduce heat to medium, cover, and cook, stirring occasionally, 15 minutes. Increase heat to high. Add mussels to pan; cover and steam 6 minutes or until mussels open. (Discard any that do not.)
3
Remove ginger and lemon from pan. Stir in fennel fronds, parsley, and lemon juice. Serve stew with a crusty baguette.

1053

kcal

Calories

107

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 garlic bulb, 1 tablespoon olive oil, 4 tablespoons unsalted butter, divided, 1 (1-inch) piece fresh peeled ginger, and more.

Yes, Mussel Stew falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mussel Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions