| 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.
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