Active Time

　　30 min

　　Total Time

　　40 min

　　In this innovative use of zucchini, the vegetable adds body to the mussel-filled broth without being overpowering.

　　

Ingredients

Makes 6 to 8 first-course servings or 4 main-course servings

　　1 lb zucchini (about 2 to 3 medium), coarsely chopped

　　3/4 cup loosely packed fresh basil leaves

　　1 medium shallot, coarsely chopped

　　2 garlic cloves, peeled

　　1 1/2 cups water

　　3/4 teaspoon salt

　　1/4 teaspoon black pepper

　　1/3 cup extra-virgin olive oil

　　4 lb cultivated mussels, scrubbed and beards removed

　　Garnish: chopped fresh basil

　　

Step 1

Purée zucchini, basil, shallot, garlic, water, salt, pepper, and oil (in batches if necessary) in a blender until smooth, 1 to 2 minutes per batch.

　　

Step 2

Transfer zucchini purée to a wide 6- to 7-quart heavy pot and add mussels. Bring to a simmer, uncovered, over moderately high heat, then cover and cook, stirring occasionally, until mussels just open wide (check frequently after 5 minutes and discard any mussels that remain unopened after 8 minutes).