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+ servings

Pumpkin Mussels

Servings 2


  • ¼ cup Sweet Onion chopped
  • 4 TB Butter
  • 1 tsp Salt
  • 1 tsp Pumpkin Pie Spice
  • 1 cup Pure Pumpkin
  • 1 12 ounces Pumpkin Beer (I like New Belgium Pumpkick)
  • 2 lbs Live Mussels in the shell
  • 1 cup Cilantro leaves
  • Serve with Buttery Toasted Bread


  • In a French oven pot, over medium heat, sauté the onion in butter.
  • When onion is soft, add salt and pumpkin pie spice.
  • Sauté for two additional minutes and then add the pure pumpkin and pumpkin beer.
  • Scrub the mussels under cold water, wash off dirt and remove any beards (black strings on outside of shell) and discard any mussels that have not opened (if you have just taken the mussels out of the fridge, give them a few minutes to be under the cold water and close their shells).
  • Place mussels in the pumpkin sauce and cook for 8 minutes with a lid on the pot.
  • Serve with buttery toasted bread.


Purchase live mussels on the day you intend to cook the meal.
Store mussels cold (in your fridge) in an open bag.
Eat any leftovers within 24 hours.