Careme

Ingredients

• Fresh Wild Mussels (1 lb) 1 lb, scrubbed and debearded $6.99 sale
• Organic Spaghetti Squash (1 lb) 1 medium (about 2–2.5 lb if available; use what you find) $2.19
• Simple Truth Organic® Roma Tomatoes (16 oz) 3 tomatoes, diced (or use any on-hand canned tomatoes if preferred) $2.99
• Simple Truth Organic® Garlic Bulbs (3 ct) 3 cloves, thinly sliced $2.29
• Organic Jumbo Yellow Onion (1 lb) 1/4 onion, thinly sliced $1.99
• Olive oil 2 tbsp —
• White wine (optional) or broth/water 1/3 cup —
• Red pepper flakes pinch to 1/2 tsp —
• Salt & black pepper to taste —
• Parsley (optional) 2 tbsp chopped —

Instructions

1. Prep the squash (oven): Heat oven to 425°F. Halve spaghetti squash lengthwise and scoop seeds. Rub cut sides with a little olive oil, salt, and pepper. Place cut-side down on a sheet pan and roast until strands pull easily, 30–40 minutes (depending on size).
2. Prep mussels: While squash roasts, scrub mussels under cold water and pull off beards. Discard any that are cracked or won’t close when tapped.
3. Start the broth (stove): In a large pot with a lid, heat 2 tbsp olive oil over medium. Add onion, cook 2 minutes. Add sliced garlic and red pepper flakes; cook 30 seconds. Add diced tomatoes plus a pinch of salt and pepper. Cook 5 minutes until juicy.
4. Steam mussels: Add wine (or broth/water). Bring to a lively simmer. Add mussels, cover, and cook 5–7 minutes, shaking the pot once or twice, until mussels open. Turn off heat. Discard any that remain closed.
5. Finish squash: Flip squash over, rake into strands with a fork. Taste and season lightly (remember the mussel broth is salty).
6. Serve: Divide squash strands between two bowls. Ladle mussels and tomato broth over top. Finish with parsley and black pepper.