Mussels in Zucchini Basil Broth |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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In this innovative use of zucchini, the vegetable adds body to the mussel-filled broth without being overpowering. Ingredients:
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 |
Directions:
1. 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.
2. 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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