- 3 tablespoons salted butter
- 1 medium onion, diced
- 1 medium or 2 small firm zucchini- cut into matchsticks
- 1 small jalapeño pepper, seeded and minced
- 1/4 cup all-purpose flour
- 1/2 cup dry white wine, such as Pinot Grigio
- 4 cups reduced-sodium chicken broth
- 1 can (28 ounces) chopped tomatoes
- 8 ounces smoked mussels in oil, drained
- Kernels from 4 medium ears of sweet corn
- 2 cups coarsely chopped baby spinach
- 1 teaspoon chopped fresh thyme leaves
- Salt and pepper to taste
- Fresh thyme sprigs, for garnish
Total Time: 1 hour
Hands-On Time: 30 minutes
Yield: 6 servings
1. In a 5- to 7-quart heavy-bottomed pot over medium heat, melt butter.
2. Add onion and cook, stirring often, until pale gold in color, about 8 minutes. Add zucchini and jalapeño and cook, stirring, for 4 more minutes.
3. With wine and broth handy, stir the flour into the vegetables for about a minute, then add the wine and whisk until smooth.
4. Whisk in the broth, then stir in the tomatoes with their juices and simmer for about 10 minutes. Stir in mussels and corn and cook 5 minutes.
5. Then add spinach, thyme, and salt and pepper; simmer for 5 more minutes. Serve hot, garnished with fresh thyme.