Zucchini Pasta with Mussels

There is nothing like fresh zucchini harvested from your garden. This summer squash is one of the most versatile vegetables to work with in the kitchen. Adding fresh cherry tomatoes into the mix makes for a dream combination. 

We don’t live too far from the Chesapeake Bay and Baltimore Harbor, so we like to incorporate seafood into our weekly meals as much as possible. Opting for shellfish like mussels is one of the most sustainable ways to add healthy proteins and Omega-3s into our diet. Try out this delicious summer meal and feel great knowing that your dinner choice is a sustainable one! 

2 Servings

Directions:

1. Wash and clean mussels, tossing any that don’t close when tapped. Pull off beards and rinse thoroughly. Set aside.
2. Peel off zucchini skin. Continue to use the peeler to shave off  “noodles.” If you have a spiralizer tool, that will also work.
3. Dice onion, then mince garlic and fresh herbs.
4. Melt half of the butter in a medium-sized saute pan. Caramelize onions with a sprinkle of sugar on medium-low heat. Add half of the garlic and half of the fresh herbs. Reduce to a simmer.
5. In a separate medium-sized saute pan, melt the rest of the butter. Add zucchini noodles and tomatoes. 
6. Add a large drizzle of olive oil and balsamic vinegar. Add the rest of the garlic. Generously add salt, pepper, 1 teaspoon of harissa seasoning, and the rest of the fresh herbs. (You can save a small amount for garnishing). Cook over medium heat until zucchini noodles reach desired consistency, 10-15 minutes, stirring frequently. Avoid overcooking which results in mushy noodles.
7. Add white wine, lemon juice,  and capers. Bring to a boil. Add mussels. Place a lid on the pan and steam until all mussels are opened, 5-10 minutes.
8. Mix a generous amount of parmesan cheese into the zucchini pasta. 
9. Plate pasta, and top with mussels. Drizzle mussel broth over the dish. Garnish with remaining herbs. Enjoy! 

This recipe is from Home Chef and OPL Community member Carley Kimball.