Mussels and Zucchini Mariniere

• 2 cups chopped onion
• 2 tablespoons unsalted butter
• 2 garlic cloves, minced
• 3/4 cup dry white wine or vermouth
• 1/3 cup heavy cream
• 3 tablespoons fresh fine bread crumbs
• 2 zucchini, scrubbed, halved lengthwise, and cut into 1/8-inch-thick slices
• 2 pounds mussels, scrubbed and the beards pulled off
• 1/3 cup minced fresh parsley leaves
• crusty bread as an accompaniment

1. In a kettle cook the onion in the butter over moderate heat, stirring occasionally, until it is softened, add the garlic, and cook the mixture for 1 minute.
2. Stir in the wine, simmer the mixture for 2 minutes, and stir in the cream and the bread crumbs.
3. Bring the cream mixture to a simmer, add the zucchini and the mussels, and steam the mixture, covered, for 3 minutes, or until the zucchini is crisp-tender and the mussels are opened.
4. Discard any unopened mussels.
5. Stir in the parsley and salt to taste, divide the mussel mixture between 2 soup plates, and serve it with the bread.

onion, unsalted butter, garlic, white wine, heavy cream, fresh fine bread crumbs, zucchini, mussels, parsley, crusty bread

Taken from www.epicurious.com/recipes/food/views/mussels-and-zucchini-mariniere-11909 (may not work)