Ingredients
2 lb (1 kg) fresh PEI Mussels
2 Tbsp (30 mL) unsalted butter
2 shallots, finely chopped
1 leek, white and light green parts, sliced crosswise 1/2 inch thick
1 Tbsp (15 mL) curry powder
2 1⁄2 lb butternut squash, peeled seeded and cut into 1/2-inch dice
2 1⁄2 cups (625 mL) chicken stock or low sodium chicken broth
1 cup (250 mL) dry white wine
1⁄2 cup (125 mL) water
2 fresh thyme sprigs
1 pinch fresh ground pepper
1 pinch salt
1 cilantro leaf, for garnish