Mussel Stew

• 1 garlic bulb
• 1 tablespoon olive oil
• 4 tablespoons unsalted butter, divided
• 1 (1-inch) piece fresh peeled ginger
• 1 lemon, halved horizontally
• 3 whole cloves, pressed into lemon halves
• 1 small fennel bulb, sliced into thin wedges
• 1 medium onion, cut into 1/2-inch pieces (about 2 cups)
• 1 pound butternut squash, diced into 1/2-inch cubes (about 2 cups)
• 1 cup dry red wine
• 1 (28-ounce) can crushed, peeled San Marzano tomatoes
• 1 bay leaf
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon dried crushed red pepper
• 2 pounds mussels, scrubbed and debearded
• 1/4 cup chopped fennel fronds
• 1/4 cup chopped fresh parsley
• 2 tablespoons fresh lemon juice
• Baguette

1. Preheat oven to 350u0b0. Cut top of garlic bulb off just to expose cloves, and drizzle with olive oil. Wrap garlic in aluminum foil; roast 1 hour and 10 minutes. Set aside to cool. Squeeze garlic cloves out of bulb; discard papery skin.
2. Melt butter in a large saucepan over high heat; add ginger and clove-spiked lemon to pan. Add fennel wedges, onion, and squash. Cook, stirring frequently, 10 minutes or until vegetables are caramelized. Stir in roasted garlic cloves, wine, tomatoes, bay leaf, salt, and red pepper. Bring to a simmer; reduce heat to medium, cover, and cook, stirring occasionally, 15 minutes. Increase heat to high. Add mussels to pan; cover and steam 6 minutes or until mussels open. (Discard any that do not.)
3. Remove ginger and lemon from pan. Stir in fennel fronds, parsley, and lemon juice. Serve stew with a crusty baguette.

garlic, olive oil, unsalted butter, ginger, lemon, fennel bulb, onion, butternut squash, red wine, tomatoes, bay leaf, kosher salt, red pepper, mussels, chopped fennel fronds, parsley, lemon juice, baguette

Taken from www.myrecipes.com/recipe/mussel-stew (may not work)