| 1 pound (2-3 medium) | Zucchini, coarsely chopped |
| 1 medium | Shallot, coarsely chopped |
| 2 cloves | Garlic, peeled |
| 1 ½ cups | Water |
| ¾ teaspoon | Salt |
| ¼ teaspoon | Black pepper |
| ½ cup | Loosely packed fresh basil |
| ⅓ cup | Stella Cadente Basil Olive Oil |
| 4 pounds | Cultivated mussels, scrubbed and beards removed |
| Chopped fresh basil for garnish |
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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).
Recipe modified from Gourmet Magazine. |
