Mussels and zucchini mariniere

1 servings

Ingredients

Quantity Ingredient
2 cups Chopped onion
2 tablespoons Unsalted butter
2 Garlic cloves; minced
¾ cup Dry white wine or vermouth
⅓ cup Heavy cream
3 tablespoons Fresh fine bread crumbs
2 Zucchini; scrubbed, halved
; lengthwise, and cut
; into 1/8-inch-thick
; slices
2 pounds Mussels; scrubbed and the
; beards pulled off
⅓ cup Minced fresh parsley leaves
Crusty bread as an accompaniment

Directions

In a kettle cook the onion in the butter over moderate heat, stirring occasionally, until it is softened, add the garlic, and cook the mixture for 1 minute. Stir in the wine, simmer the mixture for 2 minutes, and stir in the cream and the bread crumbs. Bring the cream mixture to a simmer, add the zucchini and the mussels, and steam the mixture, covered, for 3 minutes, or until the zucchini is crisp-tender and the mussels are 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.

Gourmet May 1992

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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