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Mussels in zucchini basil broth from Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen by Ruth Reichl

  • shallots
  • basil
  • mussels
  • zucchini

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Notes about this recipe

  • L.Nightshade on September 06, 2013

    We have an abundance of local mussels, and are always looking for new treatments of same. In the CSA over the last couple of weeks, we've received a boatload of zucchini and basil, plus some shallots and garlic. This was a natural. Raw zucchini, basil, shallots, and garlic are whirred with some olive oil and water (I used white wine instead of water, that's just the kind of girl I am). This broth is heated with the mussels until they are wide open, then topped with a little basil, and ladled into bowls. A little bread, a side salad: easy peasy worknight dinner.

  • PrincessK on May 22, 2010

    According to the headnote, the broth is "much like a soupy pesto, with zucchini taking the place of nuts and cheese." Chopped (raw) zucchini, basil leaves, shallot, garlic, olive oil, and water are pureed; I replaced about a third of the water with dry vermouth. (if you use a food processor to make the puree, I recommend pulsing to finely chop the vegetables before adding the liquid for a smoother puree.) This mixture is placed in a pot with scrubbed mussels and brought to a simmer, then covered until the mussels open, with frequent stirring. I made a half recipe of the broth and used a pound and a half of PEI mussels.This was so good. Flavorful, light, and herby, the broth married very nicely with the sweet mussels, and was literally good enough to drink - I ate every drop, with the help of a spoon and a piece of sourdough baguette. I will definitely use the vermouth when I make it again, too, as I thought it worked very well.

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