Tuesday, August 19, 2014

Mussels with Zucchini Basil Broth

I got a lot of zucchini and summer squash in the farm share. I am trying to find a way to get some into my 12 year old. Resorted to hiding it in a sauce. Did it work?......... Absolutely not.... but once I gave him some drawn butter for dipping he was good to go.
I do have to admit the broth was a scary color of green but it did taste good.

Mussels with Zucchini-Basil Broth
adapted from Gourmet Magazine, August 2008

1/2 lb zucchini, coarsely chopped
1/2 cup fresh basil leaves
1/2shallot, coarsely chopped
1 garlic cloves, peeled
3/4 cups water
salt & freshly ground black pepper to taste
3 Tbsp. vegetable broth
2 lb. mussels, scrubbed and beards removed

Purée zucchini, basil, shallot, garlic, water, salt, pepper, and broth in a food processor or blender until smooth.
Transfer zucchini purée to a heavy pot and add mussels. Bring to a simmer, uncovered, over moderately high heat, then cover and cook, stirring occasionally, until mussels open. Discard any mussels that do not open after 5 minutes.
Serve with crusty bread or rolls to soak up the extra broth.

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