This dish has a great bonus: only needing one large dish to clean! So if you’re making this for guests, it’s not only easy clean up, but you can serve it in your awesome pan. (I love my le creuset!) Seafood is easily interchangeable, as well as vegetables and beans, so it’s great for making it your own.
2-3 Zucchini, centimeter sized pieces
1/2 red onion, diced
2 tbsp olive oil, divided
1/2 lb shrimp, shelled and deveined
1/2 cup white wine
1 can white beans, rinsed
1 can artichokes, roughly chopped
1/2 cup kalamata olives, roughly chopped
1 tbsp dried oregano
2 lbs fresh mussels
1 tbsp fresh parlsey
salt and pepper, to taste.
Saute zucchini and onion in olive oil in a large dutch oven. Cook for about 8-10 minutes, until zucchini is just barely cooked through. Remove from dutch oven.
Add another tablespoon of olive oil and shrimp. Season and Saute for about 3 minutes, until the shrimp is just cooked through. Remove from dutch oven.
De-glaze the pan with 1/2 cup white wine, scraping up the little bits with the liquid. Bring wine to a boil.
Add white beans, artichokes, olives, oregano and stir. Nestle the mussels into the bean mixture.
Simmer for about 3-4 minutes, toss, and continue to cook for about 2-3 minutes until all the mussels have opened up.
Remove from heat. Add back in the cooked shrimp and zucchini mixture. Also add the juice of 1 lemon, and chopped parsley. Adjust seasoning as needed.
Serve immediately with warm, crusty bread.