In this innovative use of zucchini, the vegetable adds body to the mussel-filled broth without being overpowering.
Recipe information
Total Time
40 min
Yield
Makes 6 to 8 first-course servings or 4 main-course servings
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
Preparation
Step 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.
Step 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).
