Mussels in Zucchini Basil Broth
Dive into a bowl of fresh, coastal flavor with this recipe for Mussels in Zucchini Basil Broth. Tender mussels are steamed to perfection in a fragrant broth infused with the delicate sweetness of zucchini, the aromatic punch of garlic and shallots, and the bright, herbal notes of fresh basil. A splash of dry white wine adds depth, while a touch of lemon juice brightens every sip. This quick and elegant dish is ready in just 35 minutes, making it an ideal weeknight dinner or a stunning centerpiece for entertaining. Don’t forget to serve with crusty bread to soak up every last drop of the savory, veggie-packed broth. Perfect for seafood lovers and fans of Mediterranean-inspired recipes, this dish is a light, flavorful way to elevate your next meal.
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Recipe Information
Ingredients
- 2 pounds fresh mussels
- 2 medium zucchini, finely diced
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 medium shallot, minced
- 1 cup dry white wine
- 2 cups vegetable broth
- 1 cup fresh basil leaves, chopped
- 2 tablespoons lemon juice
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons red pepper flakes (optional)
- 1 loaf crusty bread, for serving
Instructions
Clean and debeard the mussels. Discard any that are cracked or refuse to close when tapped. Rinse thoroughly under cold running water and set aside.
Heat the olive oil in a large, deep pot over medium heat.
Add the minced garlic and shallot, sautéing until fragrant and translucent, about 2 minutes.
Stir in the diced zucchini and cook for 3–4 minutes, until slightly softened.
Pour in the white wine and bring to a simmer. Let the wine reduce by half, about 3 minutes.
Add the vegetable broth, salt, black pepper, and red pepper flakes (if using). Stir to combine.
Bring the broth to a gentle boil, then reduce the heat to maintain a simmer.
Carefully add the cleaned mussels to the pot, covering with a lid. Cook for 5–7 minutes, or until all the mussels have opened. Discard any mussels that remain closed.
Remove the pot from the heat and stir in the chopped basil and lemon juice.
Taste the broth and adjust seasoning if necessary.
Ladle the mussels and zucchini broth into bowls. Serve immediately with slices of crusty bread for dipping.
Nutrition Facts
Calories |
3660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.0 g | 127% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 7948 mg | 346% | |
| Total Carbohydrate | 378.6 g | 138% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 28.8 g | ||
| Protein | 279.2 g | 558% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 1185 mg | 91% | |
| Iron | 63.9 mg | 355% | |
| Potassium | 6408 mg | 136% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
