Mussels in Zucchini Basil Broth

Ingredients

• 1 lb zucchini, coarsely chopped (about 2 to 3 medium)
• 3/4 cup loosely packed fresh basil leaf
• 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 lbs cultivated mussels, scrubbed and beards removed

Directions

1. 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.

2. 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).