Chilled Cream of Zucchini Soup with Mussels and Fresh Mint

Ingredients

• 1 large carrots chopped
• 2 cups cooking wine dry white
• 0.3 cup mint leaves fresh chopped
• 3  garlic cloves minced
• 4 cups low-salt chicken broth canned
• 2.3 pounds mussels fresh scrubbed
• 5 tablespoons olive oil 
• 1 large onion chopped
• 3  thyme sprigs fresh
• 0.5 cup whipping cream 
• 2.3 pounds zucchini trimmed cut into 1/2-inch pieces ( 7 cups)

Equipment

• bowl
• frying pan
• sauce pan
• pot
• blender
• slotted spoon

Directions

1. Heat 2 tablespoons oil in heavy large pot over medium heat.
2. Add onion, carrot, garlic, and thyme; sauté until vegetables are tender, stirring occasionally, about 10 minutes.
3. Add 4 cups stock and wine; bring to boil.
4. Add mussels; cover and cook until mussels open, about 5 minutes (discard any mussels that do not open). Using slotted spoon, transfer mussels to large bowl; cool slightly.
5. Remove mussels from shells; cover and refrigerate until ready to use. Strain stock mixture and any accumulated mussel liquid into medium bowl; discard vegetables.
6. Heat remaining 3 tablespoons oil in heavy large skillet over medium heat.
7. Add zucchini; sauté until tender but not brown, about 20 minutes.
8. Add 2 1/2 cups strained stock. Bring to boil. Cool slightly. Puree zucchini soup in batches in blender until smooth.
9. Transfer to large saucepan; mix in cream. Thin with more strained stock, if desired. Reserve any remaining stock for another use. Season with salt and pepper. Refrigerate until cold, about 4 hours. (Soup and mussels can be made 6 hours ahead. Cover separately; keep chilled.)
10. Divide zucchini soup among 6 bowls. Top each with mussels, dividing equally.
11. Sprinkle with mint.