-2 lbs mussels
-1 medium yellow zucchini (about 1 cup)
-1 small leek (about 1/2 cup)
-1/2 cup white wine
-2 Tbsp butter
-1 clove garlic
-2 leaves of fresh sage (about 1 Tbls)
-Black pepper to taste
Melt the butter in a cast iron pan. Add the coarsely sliced leek and the finely chopped garlic. Add the chunks of Zucchini and let simmer for 2 or 3 min. Add the white wine and reduce for a min. Toss in the mussels and the chopped tarragon. Black pepper to taste (Mussels are already salty and rarely need salt added). Toss and serve with Jonny Hetherington Essentials Hot Sauce.
Voila! Steamed mussels with leek and yellow zucchini.