Chilean creamy wheat berry stew with mussels, squash, and parsley green oil

Instructions

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   1. In a medium pot, heat 1 tablespoon of olive oil over medium heat. Add the onion and cook for 5 minutes until translucent. Stir in the garlic and cook 1 more minute without letting it brown.

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   2. Add the kabocha squash, dried oregano, half of the salt, and the black pepper. Stir for 1 minute to release the aromas.

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   3. Pour in the white wine and cook for 2 to 3 minutes until the alcohol partially evaporates. Add the hot vegetable broth, cover partially, and cook over medium-low heat for 15 minutes, until the squash is very tender.

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   4. Meanwhile, make the green oil: blend or process the parsley with 2 tablespoons of olive oil, the lemon juice, and a pinch of salt until you have a fluid sauce. Set aside.

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   5. In a large skillet, melt the butter with 1 tablespoon of olive oil over medium-high heat. Add the mussels and merken, and sauté for 3 to 4 minutes until cooked and fragrant. Reserve the mussels with their cooking juices.

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   6. When the squash is soft, mash about one-third of it directly in the pot with a spoon or masher to give the stew a creamy texture. Add the cooked wheat berries and cook for 5 minutes, stirring occasionally.

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   7. Reduce the heat and stir in the heavy cream, the mussels with their juices, and the grated Chanco cheese. Cook for 3 to 4 minutes, stirring gently, until the cheese melts and the stew becomes creamy. Adjust with the remaining salt if needed.

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   8. For an optional gratin finish, transfer the stew to an oven-safe dish, sprinkle a little of the cheese over the top, and broil at 450°F / 230°C for 4 to 6 minutes until lightly golden.

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   9. Serve hot and finish each portion with parsley green oil on top.

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    10. Refrigerate any leftovers and reheat over low heat until thoroughly hot before serving.