Zucchini with Mussels

Appetizers | World cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Zucchini with Mussels

Ingredients

Ground Black Pepper - to taste
Salt - to taste
Mustard Greens - 2 tablespoons
Cream - 10 fl oz
Tarragon - 10 pieces
Shallot - 2 pieces
Butter - 0.4 oz
Courgette - 4 pieces
Dry White Wine - 9 fl oz
Mussels - 2 lbs

Step by Step guide

Step 1

Remove all mussels with damaged shells and those that do not close immediately when touched. Cook them in a large pot with wine for 3-5 minutes. Then remove all shells that did not open. Take the mussels out of their shells and strain the broth they were cooked in through a fine sieve into a bowl.

Step 2

Peel the zucchini, removing the skin in long strips. Cut each zucchini into 3 parts and scoop out some of the flesh to create cup-like shapes. Place them in a steamer for 10 minutes.

Step 3

Grease a baking dish with butter. Melt the remaining butter in a skillet, add finely chopped shallots, and sauté for 5 minutes, stirring. Then add the broth from the mussels and three sprigs of tarragon: season with salt and pepper and cook for a few more minutes. Then stir in the cream and mustard – cook for another 10 minutes.

Step 4

Chop the remaining tarragon. Place the zucchini cups in the prepared dish and bake in a preheated oven at 356°F for 10 minutes.

Step 5

Remove the tarragon sprigs from the skillet and add the mussels and chopped tarragon. Fill the zucchini cups with mussels, drizzle with sauce, and serve immediately.