← All recipes

🍽️ Oven pumpkin stuffed with mussels and cheese

365 kcal · 30 min · 4 servings

Ingredients

• 600 g mussels
• 150 ml white wine
• 200 ml vegetable broth
• 1 onion
• 1 bay leaf
• 2 sprigs dill
• salt
• pepper (from the mill)
• 0.25 bunch chives
• 4 portion pumpkins
• salt
• olive oil (for brushing)
• 150 g soft cheese (e.g. mozzarella)
• 2 tbsp black olives
• lemon vinegar

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Lightly grease a baking dish with fat.
3. 3. Hollow out the pumpkins slightly in the center.
4. 4. Remove the seeds.
5. 5. Season the remaining flesh inside.
6. 6. Place the pumpkins in the prepared dish.
7. 7. Brush the pumpkins with a little oil.
8. 8. Bake the pumpkins for 15 to 25 minutes until tender.
9. 9. Cut the cheese into small cubes.
10. 10. Slice the olives into thin rounds.
11. 11. Mix the cheese and olives with lemon vinegar and olive oil.
12. 12. Season the mixture.
13. 13. Let the mixture marinate briefly.
14. 14. Clean the mussels with a brush.
15. 15. Rinse the mussels.
16. 16. Discard any mussels that are already open.
17. 17. Heat the broth made from wine, meat broth, diced onions, bay leaf, and dill.
18. 18. Add the mussels to the broth just before boiling.
19. 19. Cook the mussels for about 5 minutes.
20. 20. Remove the mussels from the heat once they have opened.
21. 21. Discard any mussels that remain closed.
22. 22. Place the hot pumpkins on the plates.
23. 23. Fill the pumpkins with the cheese mixture.
24. 24. Arrange the mussels around the pumpkins.
25. 25. Garnish the dish with chives.

Nutrition per serving

• kcal: 365
• Protein: 26 g · Fett/Fat: 15 g · Carbs: 27 g