Mussels with zucchini and eggs
An inspired way to serve salty, succulent mussels.
Photo: Domino Postiglione
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- 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
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