Mussel Stew

Ingredients

• 1 garlic bulb
• 1 tablespoon olive oil
• 4 tablespoons unsalted butter, divided
• 1 (1-inch) piece fresh peeled ginger
• 1 lemon, halved horizontally
• 3 whole cloves, pressed into lemon halves
• 1 small fennel bulb, sliced into thin wedges
• 1 medium onion, cut into 1/2-inch pieces (about 2 cups)
• 1 pound butternut squash, diced into 1/2-inch cubes (about 2 cups)
• 1 cup dry red wine
• 1 (28-ounce) can crushed, peeled San Marzano tomatoes
• 1 bay leaf
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon dried crushed red pepper
• 2 pounds mussels, scrubbed and debearded
• 1/4 cup chopped fennel fronds
• 1/4 cup chopped fresh parsley
• 2 tablespoons fresh lemon juice
• Baguette