Move over pumpkin spice lattes, and make room for a savory application of winter’s favorite orange gourd. Perfect for a romantic night in, or a weekday evening dinner that’ll only take you minutes to whip up, our bowl of  PSM will warm you through the chilly months.

Move over pumpkin spice lattes, and make room for a savory application of winter’s favorite orange gourd. Perfect for a romantic night in, or a weekday evening dinner that’ll only take you minutes to whip up, our bowl of  PSM will warm you through the chilly months.

Serves 4 as a main

• Ingredients: 
• 2 tablespoons unsalted butter
• 2 garlic cloves, grated 
• 1 shallot, chopped into thin rings 
• 2-3 cups dry white wine (we reached for the Muscadet) 
• 4 lbs Taylor Shellfish Mussells, cleaned and debearded  
• 1 cup pumpkin puree (be careful not to grab pumpkin pie filling!)
• ½ cup coconut milk
• 2 tablespoons red curry 
• 6 sprigs cilantro, picked 
• 2 green onions, finely chopped 
• 2 teaspoons flake salt 

In a Dutch oven heat your butter over medium heat and cook your garlic and shallot until translucent and fragrant (about four minutes). Add your mussels and pour the white wine over the shellfish. Cover your pot for 5 minutes and allow the mussels to pop open, after that time has passed, open your lid and stir the mussels in the wine using a wooden spoon. Using kitchen tongs, pluck all of the mussels that have opened and place them in a large bowl. Stir and allow the remaining mussels to cook for an additional two minutes to allow any of the remaining mussels to yawn. Discard any mussels that refuse to open. 

Lower the heat under the pot to medium-low whisk the pumpkin puree, coconut, and curry into the broth, and simmer for five minutes. 

Return the mussels to the pot, remove them from heat, ladle them into four bowls, and finish with cilantro, green onion, and flake salt.