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1
Heat 2 tablespoons oil in heavy large pot over medium heat.
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2
Add onion, carrot, garlic, and thyme; saute until vegetables are tender, stirring occasionally, about 10 minutes.
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3
Add 4 cups stock and wine; bring to boil.
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4
Add mussels; cover and cook until mussels open, about 5 minutes (discard any mussels that do not open).
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5
Using slotted spoon, transfer mussels to large bowl; cool slightly.
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6
Remove mussels from shells; cover and refrigerate until ready to use.
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7
Strain stock mixture and any accumulated mussel liquid into medium bowl; discard vegetables.
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8
Heat remaining 3 tablespoons oil in heavy large skillet over medium heat.
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9
Add zucchini; saute until tender but not brown, about 20 minutes.
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10
Add 2 1/2 cups strained stock.
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11
Bring to boil.
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12
Cool slightly.
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13
Puree zucchini soup in batches in blender until smooth.
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14
Transfer to large saucepan; mix in cream.
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15
Thin with more strained stock, if desired.
-
16
Reserve any remaining stock for another use.
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17
Season with salt and pepper.
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18
Refrigerate until cold, about 4 hours.
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19
(Soup and mussels can be made 6 hours ahead.
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20
Cover separately; keep chilled.)
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21
Divide zucchini soup among 6 bowls.
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22
Top each with mussels, dividing equally.
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23
Sprinkle with mint.
