Mussels & Zucchini Cream

Really simple, fresh and colorful plate for a quick week night dinner or a first course dish to serve at a dinner party. The zucchini and parsley perfectly balance the mussel.

Difficulty:  Medium           Prep Time:  10 minutes             Cooking Time:  15 minutes


1 kilo of frozen clams

500 grams zucchini

2 scallions

1 garlic clove


fresh cream

1/2 glass of white wine





  1. Place calms in a pot, first heating the wine and garlic together on a medium flame.  Once calms are cooked – takes only a few minutes be careful not to cook too long to avoid making them chewy – take the pan off the flame separating the calms from the liquid, keep the liquid that has been separated and set aside.
  2. Start to cook the zucchini on stove top.  In a frying pan add butter and diced scallions – cook down until scallions appear transparent.  Then add the diced zucchini and cook until tender.
  3. To make the cream : put the cooked zucchini in a mixer with the liquid obtained from cooking the calms and set aside, add salt, pepper, and cream.  Give a little mix until a consistent cream.
  4. Then place 1/2 of the cooked calms into the cream mixture and stir in.  Plate the cream mix with the calms in a bowl and once plated add the additional calm on top of each plate with some chopped parsley as a garnish.

Eat Bene!!