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Ingredients
Stuffed Pumpkins with Mussels
- For the mussels
- 600 grams mussels
- 150 milliliters white wine
- 200 milliliters Vegetable broth
- 1 onion (diced)
- 1 bay leaf
- 2 sprigs Dill
- salt
- freshly ground peppers
- For garnish
- ¼ bunch Chives
- For the stuffed pumpkins
- 4 Mini pumpkins
- salt
- olive oil
- 150 grams Soft cheese (such as Mozzarella)
- 2 Tbsps black Olives
- Lemon vinegar
For the stuffed pumpkins, preheat oven to 180°C (approximately 350°F). Lightly grease a baking dish with olive oil.
Cut lids from pumpkins around stems and remove seeds. Season insides of pumpkins with salt. Set pumpkins in baking dish. Brush pumpkins with olive oil and bake until soft, 15-25 minutes.
For the pumpkin filling, dice cheese. Thinly slice olives. Mix cheese and olives, sprinkle with lemon vinegar and olive oil and season with salt.
For the mussels, rinse and scrub mussels and remove membranes as necessary. Mix and heat wine, broth, onion, bay leaf and dill. Shortly before mixture boils, add mussels. Cook mussels until they open, about 5 minutes. Discard any mussels that remain closed after boiling.
To serve, stuff pumpkins with filling mixture. Arrange stuffed pumpkins and mussels on plates and garnish with chives.