Mussels In Zucchini Basil Broth Recipes

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MUSSELS AND ZUCCHINI MARINIèRE



Mussels and Zucchini Marinière image

Can be prepared in 45 minutes or less.

Yield Serves 2

Number Of Ingredients 10

2 cups chopped onion
2 tablespoons unsalted butter
2 garlic cloves, minced
3/4 cup dry white wine or vermouth
1/3 cup heavy cream
3 tablespoons fresh fine bread crumbs
2 zucchini, scrubbed, halved lengthwise, and cut into 1/8-inch-thick slices
2 pounds mussels, scrubbed and the beards pulled off
1/3 cup minced fresh parsley leaves
crusty bread as an accompaniment

Steps:

  • In a kettle cook the onion in the butter over moderate heat, stirring occasionally, until it is softened, add the garlic, and cook the mixture for 1 minute. Stir in the wine, simmer the mixture for 2 minutes, and stir in the cream and the bread crumbs. Bring the cream mixture to a simmer, add the zucchini and the mussels, and steam the mixture, covered, for 3 minutes, or until the zucchini is crisp-tender and the mussels are opened. Discard any unopened mussels. Stir in the parsley and salt to taste, divide the mussel mixture between 2 soup plates, and serve it with the bread.

MUSSELS IN ZUCCHINI BASIL BROTH



Mussels in Zucchini Basil Broth image

Categories     Blender     Food Processor     Appetizer     Basil     Mussel     Zucchini     Summer     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 to 8 first-course servings or 4 main-course servings

Number Of Ingredients 10

1 lb zucchini (about 2 to 3 medium), coarsely chopped
3/4 cup loosely packed fresh basil leaves
1 medium shallot, coarsely chopped
2 garlic cloves, peeled
1 1/2 cups water
3/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup extra-virgin olive oil
4 lb cultivated mussels, scrubbed and beards removed
Garnish: chopped fresh basil

Steps:

  • 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).

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