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    Mussels in Garlic Butter with Roasted Squash

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    Mussels in Garlic Butter with Roasted Squash

    We've used vacuum pack mussels here - find them in the fish chiller cabinet.

    • Preparation time: 10 minutes
    • Cooking time: 40 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 2


    • 1 butternut squash, cut into quarters and deseeded
    • 1 tbsp olive oil
    • 1 tsp Bart Crushed Chillies
    • Rock salt
    • 500g pack Scottish Cooked Mussels with Garlic Butter Sauce
    • 50g Gruyère, grated


    1. Preheat the oven to 220°C, gas mark 7. Place the squash in a roasting tin, drizzle with the olive oil and sprinkle with the crushed chillies. Season with rock salt and freshly ground black pepper. Roast for 30 minutes or until the squash is soft and beginning to brown at the edges.
    2. Leave the squash to cool slightly, then peel and discard the skin and chop into bite-sized pieces. Divide between 2 deep, ovenproof soup plates.
    3. Cook the mussels in the bag according to the pack instructions, then cut open the bag and divide the mussels and sauce between the 2 plates over the squash, discarding any mussels that have not opened.
    4. Sprinkle with the Gruyère and return to the oven for 5-6 minutes until the cheese has melted.
    5. Carefully remove the plates from the oven, as they will be very hot.

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    Serving tips

    Serve with lots of crusty bread to mop up the sauce.


    Average user rating

    5 stars