Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 cups cubed peeled butternut squash (about 8 ounces)
• 2 leeks (white and light green parts only), halved, thickly sliced and well rinsed
• Kosher salt
• 1 tablespoon curry powder
• 1 tablespoon grated peeled fresh ginger
• 1 teaspoon grated lime zest, plus the juice of 1 lime
• 1/4 cup heavy cream
• 4 pounds mussels, scrubbed and debearded
• 1 cup fresh cilantro
• 4 thick slices crusty bread, halved

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Instructions

1. Heat the olive oil in a large Dutch oven over medium heat. Add the squash and leeks and season with 1/4 teaspoon salt; cook, stirring occasionally, until the leeks start softening, about 3 minutes.
2. Add the curry powder, ginger and lime zest and stir to coat. Reduce the heat to medium low and add 1 cup water. Bring to a simmer, then cover and cook until the squash is almost tender, about 5 minutes.
3. Add the heavy cream to the pot, then stir in the mussels. Increase the heat to medium, cover and simmer until the mussels open, 5 to 6 minutes. (Discard any unopened mussels.) Stir in the lime juice and cilantro. Serve with the bread.
4. Photograph by Ryan Dausch