| 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
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