Zucchini with Mussels
Appetizers • World
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 oz
- Courgette 4 pieces
- Dry White Wine 10 fl oz
- Mussels 0 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 355°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.
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