Chef's Corner

  • Mussels in Zucchini Basil Broth

    Posted by Administrator on March 19, 2012 in Soups

    In this innovative use of zucchini, the vegetable adds body to the mussel-filled broth without being overpowering.
    Makes 6 to 8 first-course servings or 4 main-course servings


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

    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).

    Modified recipe from Gourmet