Mussels and Zucchini Mariniere

1. 1

   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.

2. 2

   Stir in the wine, simmer the mixture for 2 minutes, and stir in the cream and the bread crumbs.

3. 3

   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.

4. 4

   Discard any unopened mussels.

5. 5

   Stir in the parsley and salt to taste, divide the mussel mixture between 2 soup plates, and serve it with the bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.