Pumpkin with Filling and Mussels

Ingredients

• 600 g mussels
• 150 ml white wine
• 200 ml vegetable broth
• 1 onion
• 1 bay leaf
• 2 sprigs dill
• Salt
• pepper (ground)
• 0.25 bunch chives
• 4 medium 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°C. Lightly grease a baking dish.

2. 2.

   Halve each pumpkin, scoop out the seeds and some flesh. Season the remaining pulp, place the pumpkins in the dish, brush with oil, and bake for 15-25 minutes until tender.

3. 3.

   Meanwhile dice the cheese, slice the olives thinly, and marinate all with lemon vinegar and olive oil, seasoning as desired.

4. 4.

   Brush the mussels, rinse, discard any that remain closed. Heat a broth of wine, vegetable stock, diced onion, bay leaf, and dill. Just before boiling, add the mussels and cook for about 5 minutes until they open; discard any still closed.

5. 5.

   Serve by placing hot pumpkins on plates, filling with the cheese mixture, arranging mussels around them, and garnishing with chives.