Antipasti

Ingredients

• 1.5 kg zucchini
• 4 cloves garlic
• 4 sprigs thyme
• 0.5 l white wine
• 0.5 l white wine vinegar
• 1 red pepper (seeded, finely chopped)
• 2 tbsp salt
• 1 tbsp sugar
• 1 tbsp black peppercorns
• 2 shallots (finely chopped)
• 2 Garlic cloves
• 3 tbsp olive oil
• 250 ml dry white wine
• 3 tbsp mixed fresh herbs (finely chopped)
• Pepper
• 1 untreated lemon (cut into chunks)

Instructions

1. 1.

   Wash zucchini and cut into thumb-sized pieces.

2. 2.

   Peel garlic and split lengthwise. Layer zucchini in jars. Wash thyme and add with the garlic. Pour vinegar and wine with half a liter of water into a pot. Add salt, sugar, pepper flakes, and peppercorns; simmer for 15 minutes, then pour hot over the zucchini. Seal jars tightly and let steep for at least 3 days.

3. 3.

   In a large pot sauté shallots in oil until translucent, press garlic in, add remaining ingredients, bring to a boil, add mussels, stir, and cook with lid on until the mussels open, stirring occasionally.

4. 4.

   Arrange the brine over a large bowl.