Stewed mussels with pumpkin

Ever seen a student prepare 2 kilos of mussels in a student Dorm with a big pile of veggies? Well you fellow roommates had the pleasure to enjoy seeing me running around like crazy while trying to impress my mum who came visiting the first time. Luckily it all worked out Perfect with a bit of creative cooking. 2 big pans with an extra one as a lid to cook the mussels and a large wok to prepare the vegetables. Many people are scared to prepare mussels but it is actually so easy. All they really need is a small amount of water and a pinch of salt. Cook them for 5 five minutes in pre-boiling water only shaking the pan once. Make sure at least 95 percent of the mussels has opened up that way you know they are good to eat. Serve them with a big pile of sautéed veggies like pumpkin, bell pepper, spinach, zucchini and tomatoes. Garnish the dish with freshly grated lemon zest, cilantro and sea salt. The remaining fishstock of the mussels is great to save and use as a base for another soup. Simply freeze it in a plastic container and you will be able to keep it in the fridge for at least a couple of months.

Ingredients; mussels, pumpkin, bell pepper, zucchini, tomatoes, fresh lemon, cilantro, sea salt.