Curried mussels, butternut squash and homemade soda bread
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
- Dietary
- Nut-free
A steaming bowl of curried mussels served with warm homemade soda bread with lashings of salted butter – could there be anything more comforting?
Ingredients
For the soda bread
- 450g/1lb plain flour, plus extra for dusting
- 1 tsp bicarbonate of soda
- 1 tsp fine salt
- 350ml/12fl oz buttermilk
- 1 tbsp runny honey (optional)
- 1 tbsp pumpkin seeds, plus extra for garnish (optional)
- salted butter, to serve
For the mussels
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, peeled and crushed
- 1 tbsp mild curry powder
- 1 tsp turmeric
- 200g/7oz butternut squash, peeled and chopped into small pieces
- 150ml/5fl oz dry cider or white wine
- 1.5kg/3lb 5oz fresh Norfolk mussels, cleaned and de-bearded
- handful kale, stems removed and chopped
- 200ml/7fl oz double cream
- 1 tbsp unsalted butter
- squeeze lemon juice
- salt and freshly ground black pepper
- 10g/⅓oz coriander, chopped, to garnish
Method
To make the soda bread, preheat the oven to 220C/200C Fan/Gas 7. Mix the flour, bicarbonate of soda and salt in a bowl.
Add the buttermilk and honey (if using), and bring together to form a soft dough. At this stage, fold in the pumpkin seeds (if using).
Shape the dough into a round loaf, place on a floured tray, sprinkle with a few more pumpkin seeds and cut a deep cross on the top.
Bake for 25–30 minutes until golden and hollow-sounding when tapped. Cool the bread on a wire rack.
To make the mussels, heat the oil in a large pan. Add the onion, garlic, curry powder, and turmeric then cook gently until fragrant.
Add the butternut squash and cook for 2–3 minutes. Pour in the cider and bring to the boil, then add the mussels and kale. Cover and cook for 3–4 minutes until all the mussels have opened.
Stir through the cream and butter and reduce very slightly. Season with salt, pepper, and a squeeze of lemon. Finish with the chopped coriander.
To serve, spoon the mussels and curried squash into warm bowls. Pour over the fragrant broth. Serve immediately with thick slices of the warm soda bread and lashings of salted butter.
