Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Mussels With Gorgonzola
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- #48846
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
3 pounds fresh mussels, scrubbed and debearded
1/2 cup dry white wine
1/2 cup unsalted butter, softened
1/3 pound Gorgonzola cheese
3 tablespoons chopped fresh parsley
1/4 teaspoon salt
1/3 teaspoon freshly ground black pepper
2/3 cup fresh breadcrumbs
directions
Discard opened, cracked, or heavy mussels.
Bring wine to a boil in a large skillet. Add mussels; cover and return to a boil. Boil 5 minutes. Immediately remove opened mussels with a slotted spoon. Continue cooking remaining mussels for 2 minutes; others may open. Discard any unopened mussels.
Beat butter and cheese at medium speed with an electric mixer until blended. Stir in parsley, salt, and pepper.
Spoon 1 tablespoon cheese mixture into each mussel. Sprinkle with breadcrumbs. Bake at 425 degrees F for 5 minutes or until cheese bubbles.
added by
Madelaine
nutrition data
449 calories, 29 grams fat, 12 grams carbohydrates, 33 grams protein per serving. This recipe is low in carbs.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
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