Mussels In Zucchini Basil Broth
Serves: 2
Ellsworth Rath
1 January 1970
Based on User reviews:
51
Spice
65
Sweetness
40
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 medium
Shallot (coarsely chopped)1.5 cups
Water3 tsp
Salt1 tsp
Black Pepper1 cup
Extra-Virgin Olive OilDirections:
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
3
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)
4
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
5
Transfer zucchini purée to a wide 6- to 7-quart heavy pot and add mussels
6
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)