Can be prepared in 45 minutes or less.

Ingredients

　　2 cups chopped onion

　　2 tablespoons unsalted butter

　　2 garlic cloves, minced

　　3/4 cup dry white wine or vermouth

　　1/3 cup heavy cream

　　3 tablespoons fresh fine bread crumbs

　　2 zucchini, scrubbed, halved lengthwise, and cut into 1/8-inch-thick slices

　　2 pounds mussels, scrubbed and the beards pulled off

　　1/3 cup minced fresh parsley leaves

　　crusty bread as an accompaniment

　　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.