Fragrant, creamy and gently spiced this cosy bowl of curried mussels with tender butternut squash is pure comfort food. It’s served alongside warm, homemade soda bread – perfect for mopping up the golden, curry-scented broth. A dish that feels special yet wholesome and simple.
Prep: Less than 30 mins
Cook: 30 mins to 1 hour
Serves: Serves 4
Dietary: Nut-free
By Richard Bainbridge
From Saturday Kitchen Recipes
Hearty yet nourishing and a Nutri-Score of C . The mussels and kale supply lean protein and minerals, while the cream and butter add a rich depth. Enjoy it as a satisfying meal for cooler days.
Equipment
Ingredients
For the soda bread
- 450g plain flour, plus extra for dusting
- 1 tsp bicarbonate of soda
- 1 tsp fine salt
- 350ml buttermilk
- 1 tbsp runny honey (optional)
- 1 tbsp pumpkin seeds (optional), plus extra for garnish
- Salted butter, to serve
For the mussels
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 tbsp mild curry powder
- 1 tsp turmeric
- 200g butternut squash, chopped small
- 150ml dry cider or white wine
- 1.5kg fresh mussels, cleaned and de-bearded
- Handful of kale, chopped with stems removed
- 200ml double cream
- 1 tbsp unsalted butter
- Squeeze of lemon juice
- Salt and freshly ground black pepper
- 10g fresh coriander, chopped
Customise
- Use coconut milk instead of cream for a dairy-free curry.
- Try wholemeal flour in the bread for a rustic twist.
Method
Stage 1: Bake the soda bread (30 minutes)
- Preheat the oven to 220°C (200°C Fan/Gas 7). In a mixing bowl, combine flour, bicarbonate of soda, and salt.
- Add the wet ingredients. Stir in the buttermilk and honey (if using) until a soft dough forms, then fold through pumpkin seeds.
- Shape and bake. Mould the dough into a rough round loaf, place on a floured baking tray, scatter over more seeds, and cut a deep cross in the top. Bake for 25–30 minutes until golden and sounds hollow underneath.
- Cool on a rack. Let it rest before slicing so it stays soft inside and crisp outside.
Stage 2: Cook the mussels (20 minutes)
- Start the base. In a large saucepan, heat olive oil. Gently cook onion, garlic, curry powder, and turmeric until fragrant — about 3 minutes.
- Add the squash. Stir in the butternut pieces and cook a few minutes so they start to soften.
- Deglaze and add mussels. Pour in the cider, bring to a boil, then toss in the mussels and kale. Cover tightly with a lid.
- Steam the mussels. Cook for 3–4 minutes until all have opened (discard any that stay closed).
- Finish with cream and butter. Stir through until slightly thickened; season with salt, pepper, and a squeeze of lemon.
- Garnish and serve. Sprinkle over chopped coriander, ladle into warm bowls, and serve with slices of fresh soda bread and salted butter.
Suggested Wine Pairing
- Chapel Down Flint Dry (£12, Waitrose) – Light, mineral and slightly floral, it brings out the sea-fresh flavour of the mussels.
- Glass of crisp cider – Echoes the cider in the sauce beautifully.
FAQs for Curried mussels, butternut squash and homemade soda bread
- How do I clean mussels properly? Scrub under cold water and remove the beards before cooking.
- How do I know if mussels are safe to eat? Discard any that don’t open after cooking, or are already open before cooking.
- Can I use frozen mussels? Yes, but fresh are best for texture and flavour.
- What’s the best substitute for buttermilk? Mix milk with a tablespoon of lemon juice or vinegar.
- Can I make the soda bread ahead? Yes, it’s best eaten the same day but can be frozen and reheated.
- Can I use wine instead of cider? Absolutely — dry white wine works just as well.
- What curry powder should I use? Mild curry powder keeps it fragrant without overpowering.
- Is this dish spicy? It’s gently spiced rather than hot — perfect for all palates.