I could have spelled that ‘muscles’ instead of ‘mussels’, considering how facetiously I wrote in a previous post about the lack lustre taste of courgettes (zucchini) but I think I have made the point now so … enough is enough. Courgettes can add a delightfully fresh and green hue to a platter of peppery mussels.
I already wrote a post on how to clean mussels (https://myhomefoodthatsamore.wordpress.com/2011/01/05/mighty-is-the-mussel/).
PART 1 – PREPARING THE MUSSELS
The mussels need to be steamed open in a pot … you can add a little splash of white wine if you like.
And when you remove the lid, be prepared for a lot of steam!
Snap off one side of the shell with a few of the mussels. Take the mussel right out with all the others. Set aside.
PART 2 – PREPARING THE BREADWhile you’re dealing with the steamed mussels, toast some slices of bread.
Rub some garlic on one side of the toasted bread.
You can put as much or as little bread as you like. I suggest one slice per plate.
Break up the bread into chunky pieces. Then drizzle a little olive oil over the bread.
PART 3 – PREPARING THE COURGETTES/ZUCCHINI
Slice the courgettes into rounds and sauté in plenty of olive oil.
And now it’s time to put the recipe together.
PART 4 – ASSEMBLING THE DISH
Share the mussels and courgette rounds equally into the plates.
Pour the juice that the mussels produced when they were steamed onto each plate but make sure the juice has been well filtered before doing so. Heat up the juice just before pouring.
After you have poured the juice, use more than just one twist of pepper to finish off the recipe.
Looks like a fine dish for Summer but is good to eat all year round.