Careme

Ingredients

• Fresh Wild Mussels (never frozen) 1 lb $6.99/lb (sale)
• Fresh Organic On the Vine Tomatoes 3/4–1 lb, chopped (or 2–3 medium tomatoes) $3.99/lb
• Organic Garlic 3–4 cloves, thinly sliced $6.99/lb
• Organic Jumbo Yellow Onion 1/2 onion, thinly sliced $2.19/lb
• Simple Truth Organic® Thai Basil Container A small handful, torn $2.79
• Organic Zucchini Squash 1 lb (about 2 medium), sliced into 1/2-inch rounds or half-moons $2.79/lb
• White wine (or water + squeeze of lemon) 1/2 cup
• Olive oil 2–3 tbsp, divided
• Butter (optional) 1 tbsp
• Crushed red pepper (optional) pinch
• Salt & black pepper to taste
• Lemon (optional) 1/2, for finishing

Instructions

1. Prep: Rinse mussels under cold water; scrub if needed. Pull off beards. Discard any cracked or open mussels that don’t close when tapped.
2. Sear zucchini (stove): Heat a large skillet over medium-high with 1–2 tbsp olive oil. Add zucchini in a single layer (work in batches if needed). Season with salt and pepper. Cook 2–3 minutes per side until browned and tender; set aside.
3. Build broth: In a large pot or deep skillet with a lid, heat 1 tbsp olive oil over medium. Add onion with a pinch of salt; cook 3–4 minutes until softened. Add garlic (and a pinch of red pepper if using); cook 30 seconds.
4. Tomatoes + steam: Add chopped tomatoes and a pinch of salt; cook 3–5 minutes until they start to break down. Add wine; simmer 1 minute.
5. Cook mussels: Add mussels, cover, and steam 4–6 minutes, shaking the pot once or twice, until mussels open.
6. Finish: Turn off heat. Stir in basil and optional butter. Taste broth and adjust salt/pepper; add a squeeze of lemon if you like it brighter.
7. Serve: Divide mussels and broth between two bowls. Serve zucchini alongside (or tuck it into the broth like a veg “dipper”). Discard any mussels that didn’t open.