Mussels with Zucchini and Basil

4 lb mussels
3 small zucchini, diced
1 onion, diced
2 jalapeno, minced
2 cups stock or water
1/2 cup chopped fresh basil
1 tablespoon Worcestershire sauce
1 1/2 tablespoons canola oil
1 tablespoon butter
freshly ground black pepper
sea salt


Heat the oil and butter in a large pot with a lid. Saute the onion, zucchini and jalapeno until the zucchini is tender. Add the liquid ingredients and herbs/spices. Add the mussels then cover and steam, shaking occasionally, until they are all opened. Discard any mussels that remained closed. Serve immediately.

My thoughts:

I am in a bit of denial that summer might possibly be drawing to an end. I’ve been busy with a big project (and a few smaller ones and a handful of food-related trips) all summer and that, combined with the horrible weather we’ve had most of the season, makes me feel like summer never really started. Luckily, there is still some good, local, summery produce to be had. In this case, I used zucchini to give a light, fresh flavor to the deeply savory mussels. I ended up eating the leftover stock and vegetables with a spoon like soup after we finished all of the mussels, it was that good!


  1. Happy When Not Hungry

    I love mussels! These look amazing!

  2. This looks fantastic! I too am in denial about the end of summer.
    Thanks for sharing!