Careme

Ingredients

• Fresh Wild Mussels (1 lb) 1 lb $6.99 sale
• Organic Spaghetti Squash 1 small (about 2 lb) or 1/2 large $1.99/lb
• Fresh organic on-the-vine tomatoes (or Roma tomatoes) 10–12 oz, chopped $3.99/lb
• Organic garlic 3 cloves, minced $6.99/lb
• Olive oil 2 1/2 Tbsp, divided
• Dry white wine (or extra stock) 1/2 cup
• Chicken/seafood stock (or water) 1/2 cup
• Red pepper flakes 1/4 tsp (optional)
• Lemon 1/2 lemon, plus wedges to serve
• Butter (optional) 1 Tbsp
• Salt & black pepper to taste
• Parsley (optional) 2 Tbsp chopped

Instructions

1. Prep: Heat oven to 450°F. Line a sheet pan. Carefully split spaghetti squash lengthwise, scoop seeds, and cut into 3/4-inch half-moons (or big wedges) for “fries.”
2. Roast squash: Toss squash with 1 1/2 Tbsp olive oil, 1/2 tsp salt, and pepper. Roast 20 minutes, flip, then roast 10–15 minutes more until browned and tender.
3. Clean mussels: While squash roasts, rinse mussels in cold water. Debeard and discard any that are cracked or stay open when tapped.
4. Start broth: In a large pot with a lid, warm 1 Tbsp olive oil over medium heat. Add garlic and red pepper flakes; cook 30 seconds until fragrant.
5. Simmer: Add tomatoes, a pinch of salt, wine, and stock. Simmer 5 minutes to meld flavors.
6. Steam mussels: Add mussels, cover, and cook 4–6 minutes, shaking the pot once or twice, until mussels open. Discard any unopened ones.
7. Finish: Squeeze in lemon juice. Swirl in butter (optional) and add parsley if using. Taste and season (go easy on salt—mussels are briny).
8. Serve: Pile mussels and broth into bowls. Serve with spaghetti squash fries for dipping/scooping.