Mussels With Butternut Squash, Saffron, & Sage | Recipe – FINEX Cast Iron Cookware Co.

Ingredients

• 1 lbs live mussels, beards removed
• 1 oz canola oil
• 1 C autumn squash e.g. butternut, kabocha, or pumpkin
• 2 Tbsp shallot, minced
• 1 tsp garlic, minced
• 1 C Friem Rauch Helles beer or another crisp lager
• ½ C heavy cream
• 1 tsp kosher salt
• 1 tsp fresh sage, minced
• ⅛ tsp saffron threads, optional
• 1 whole lemon, cut in half
• Start by preparing your mussels (see the note at the bottom of this page).
• Next, move onto your squash. If your squash of choice does not have an edible skin, peel it with a sturdy vegetable peeled (I recommend the Y-shaped models), then dice to 1/4-1/2″ pieces.
• Once your pan is at the right heat, keep the flame on low.
• Add the shallots and garlic, and stir a little more frequently now. Cook only another two minutes.
• Let the pan simmer, covered, for about 30 seconds, and give it a gentle shake. Repeat twice.
• Squeeze half of the fresh lemon into the sauce, stir in, and taste. If you prefer more lemon, squeeze in the other half. Add more salt to your desired level.
• You can either transfer the mussels into a bowl, and pour the sauce over the top, or just serve family style out of the cast iron (a great addition to your Thanksgiving table!).
• Feel free to garnish with chopped herbs, an extra-virgin olive oil, or toasted sliced baguette for sauce dipping.