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.