It’s time to mussel up your holiday meals. The quick-cooking shellfish adds a meaty element to this elegant, yet uncomplicated, stew. Shelling the mussels saves your dinner company from some potentially embarrassing table splatter. The stew really should be served with a good crusty bread.
Frozen asset
If you’re short on time, you can use the convenient frozen squash cubes that many grocery stores now carry in the frozen vegetable section.
This collection was originally published in the October 2025 issue of alive magazine.
Mussel, Bean, and Pumpkin Stew
Ingredients
- 2 lbs (900 g) mussels
- 1 Tbsp (15 mL) extra-virgin olive oil
- 1 Tbsp (15 mL) unsalted butter
- 1 medium yellow onion, chopped
- 1 large carrot, chopped
- 2 celery stalks, sliced
- 1/2 tsp (1 mL) salt
- 2 garlic cloves, peeled and chopped
- 2 Tbsp (30 mL) tomato paste
- 1 tsp (5 mL) dried thyme
- 1/2 tsp (2 mL) dried red pepper flakes
- 1/2 tsp (2 mL) black pepper
- 1 1/2 cups (375 mL) dry white wine
- 14 oz (398 mL) can diced tomatoes
- 3 cups (750 mL) peeled, cubed pumpkin or other winter squash
- 2 cups (500 mL) cooked or canned navy beans
- 2 Tbsp (30 mL) red wine vinegar
- 1/3 cup (80 mL) grated parmesan
Directions
01
Before cooking, submerge mussels in large bowl of cold water, swish around, and discard any that have not closed shut.
02
In large saucepan, heat oil and butter over medium. Add onion, carrot, celery, and salt; cook until onion has softened, about 5 minutes. Add garlic and heat 1 minute. Stir in tomato paste, dried thyme, red pepper flakes, and black pepper; heat 1 minute. Pour in wine, bring to a boil, and simmer for 3 minutes. Place canned tomatoes and 1 cup (250 mL) water into pan. Raise heat to bring to a boil; add drained mussels, cover, and cook over medium heat for 3 minutes, or until shells have popped open. Set aside.
03
Use slotted spoon to remove mussels from pan and discard any that have not opened. Add squash and beans to saucepan; bring to a simmer and heat until squash is tender, about 15 minutes.
04
Remove mussels from their shells and stir them and their juices into stew along with red wine vinegar. Serve garnished with grated parmesan.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
