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Lemon and Pumpkin Moules Mariniere
Source: dLife

An impressive mussel soup, thickened with fresh pumpkin and lightly seasoned.

Prep Time: 15 minutes
Cook Time: 1 hours
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 201.7
Total Carbs 19.0 g
Dietary Fiber 2.2 g
Sugars 5.7 g
Total Fat 4.7 g
Saturated Fat 0.7 g
Unsaturated Fat 0.7 g
Potassium 609.3 mg
Protein 7.4 g
Sodium 291.0 mg
Dietary Exchanges
1 Fat , 1/2 Vegetables , 1/2 Fruits , 1 Meat , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 1/4 lb  Mussels, blue, raw, large
1 1/4 cup  white wine
1 each  medium lemons
1 each  bay leaves
1 tbsp  olive oil
1 each  medium onions
1 each  medium garlic cloves
1 1/2 lb  fresh cubed pumpkin
3 3/4 cup  low sodium vegetable broth
2 tbsp  fresh dill weed
1 pinch  salt and pepper
1 each  medium lemons
  1. Scrub the mussels in cold water and pull away the dark hairy beards protruding from the shells. Discard any open mussels, that do not shut when tapped sharply. Put the rest into a large pan and pour in the white wine.
  2. Pare large pieces of rind from the lemon and squeeze the juice, then add both to the mussels with the bay leaf. Cover and bring to boil, cook 4-5 minutes, shaking the pan, until all mussels have opened.
  3. Drain the mussels in a colander over a large bowl. Reserve the cooking liquid and the mussels.
  4. Remove and discard the lemon rind and bay leaf, (and any mussels that have not opened).
  5. Let mussels cool, set some aside in their shells to garnish. Remove the remaining mussels from their shells. Pour the reserved cooking liquid through a strained lined with cheesecloth to remove any sand or grit.
  6. Heat the oil in a large clean pan. Add the onion and garlic and cook for 4-5 minutes until softened.
  7. Peel the pumpkin, remove the seeds and pith and roughly chop into chunks. Add the pumpkin flesh and the strained mussel cooking liquid to the pan. Bring to the boil, and simmer uncovered for 5-6 minutes.
  8. Pour in the vegetable stock and cook for 25-30 minutes, until pumpkin has almost disintegrated.
  9. Cool the soup slightly, pour into a food processor or blender and process until smooth.
  10. Return the soup to the rinsed pan and season well. Stir in the chopped dill and the shelled mussels, then bring just to the boil.
  11. Ladle the soup into warmed soup plates and garnish with the reserved mussel in their shells. Place lemon wedges with the soup.

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