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2 cups chopped onion
2 tbsps. butter
2 garlic cloves, minced
3/4 cup dry white wine or vermouth
l/3 cup heavy cream
3 tbsps. fresh fine bread crumbs
2 zucchini, scrubbed, halves lengthwise, and cut into l/8″ thick
2 lbs. mussels, scrubbed and beards pulled off
l/3 cup minced fresh parsley leaves
Crusty bread as an accompaniment
In a kettle cook the onion in the butter over mod. heat, stirring
occasionally, until it is softened, add the garlic and cook the
mixture for 2 mins. and stir in the cream and the bread crumbs.
Bring the cream mixture to a simmer, add the zucchini and the mussel
s and steam the mixture, covered, for 3 mins. or until the zucchini
is crisp tender and the mussels ar opened. Discard any unopened
mussels. Stir in the parsley and salt to taste, divide the mussel
mixture between 2 soup plates and serve it with the bread.
Serves 2.

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