Mussels in Zucchini Basil Broth

1 pound (2-3 medium)Zucchini, coarsely chopped
1 mediumShallot, coarsely chopped
2 clovesGarlic, peeled
1 ½ cupsWater
¾ teaspoonSalt
¼ teaspoonBlack pepper
½ cupLoosely packed fresh basil
⅓ cupStella Cadente Basil Olive Oil
4 poundsCultivated mussels, scrubbed and beards removed
Chopped fresh basil for garnish

 

Purée zucchini, basil, shallot, garlic, water, salt, pepper, and oil (in batches if necessary) in a blender until smooth, 1 to 2 minutes per batch.

Transfer zucchini purée to a wide 6- to 7-quart heavy pot and add mussels. Bring to a simmer, uncovered, over moderately high heat, then cover and cook, stirring occasionally, until mussels just open wide (check frequently after 5 minutes and discard any mussels that remain unopened after 8 minutes).

Recipe modified from Gourmet Magazine.


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