Photo: Domino Postiglione
Have your say
Ingredients
- 1kg live mussels
- 200g zucchini
- 3 tbsp extra virgin olive oil
- 1 small leek, trimmed and cut into 3cm strips
- 1 clove garlic, minced
- 8 sprigs fresh thyme
- 3 eggs
- 2 tbsp grated pecorino cheese
- Salt and pepper
Method
Wash mussels well and scrub if they have barnacles. Remove beards and set aside.
Wash zucchini well, trim off both ends and cut into thin rounds. Heat olive oil in a large pot and gently fry leek, garlic and zucchini rounds for about a minute or until softened.
Turn heat to full and add mussels to pot, along with thyme sprigs, stirring until mussels open fully. Beat eggs and cheese together and pour over mussels. Turn heat to low and stir in egg mixture until it just sets. Taste liquid and, if needed, add salt. Serve on large plates with freshly cracked pepper and some crusty bread.
Wine: Chardonnay or viognier
Advertisement 
Reviews
Be the first to write a review.
New user? Sign up
Write a review
You are logged in as [Logout]
All information entered below may be published.
Thank you
Your review has been submitted for approval.
Reviews are moderated and are generally published if they are on-topic and not abusive.