0
(0)
CATEGORY CUISINE TAG YIELD
Dairy May 1992 1 servings

INGREDIENTS

2 c Chopped onion
2 tb Unsalted butter
2 Garlic cloves; minced
3/4 c Dry white wine or vermouth
1/3 c Heavy cream
3 tb Fresh fine bread crumbs
2 Zucchini; scrubbed, halved
; lengthwise, and cut
; into 1/8-inch-thick
; slices
2 lb Mussels; scrubbed and the
; beards pulled off
1/3 c Minced fresh parsley leaves
Crusty bread as an accompaniment

INSTRUCTIONS

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.

A Message from our Provider:

“Some minds are like concrete, thy’re roughly mixed up and permanently set.”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?