|1 pound (2-3 medium)||Zucchini, coarsely chopped|
|1 medium||Shallot, coarsely chopped|
|2 cloves||Garlic, peeled|
|1 ½ cups||Water|
|¼ teaspoon||Black pepper|
|½ cup||Loosely packed fresh basil|
|⅓ cup||Stella Cadente Basil Olive Oil|
|4 pounds||Cultivated 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.