This is a dish I put together and posted to my mailing list quite a while ago. Each time I make it, the recipe changes slightly!
3 dozen mussels, scrubbed and bearded
4 cloves garlic, minced
2 shallots, minced
3 slices ginger, minced
4 - 6 jalapeno peppers, minced
2 bay leaves
4 tbsp butter
1 cup dry white wine
the following ingredients are all in 1/2 cup quantities and diced
In a pot large enough to accommodate the mussels with room to open, melt butter over high heat, add onion, leek and shallot till translucent, then add garlic, hot peppers and ginger. Allow to cook till slightly wilted, then add, carrot, celery and red pepper. Cook 5 minutes more, then add tomato and zucchini. Continue cooking until tomato begins to break down, add parsley and basil, salt and pepper to taste, bay leaves and white wine. Reduce heat and simmer for 15 minutes. Add mussels and continue simmering until all the mussels have opened. This should take a few minutes.
Remove from pot and serve with crusty bread and a simple saffron risotto on the side. Hubby likes to spoon the pot vegetables and juices over his rice. Yummmmmm!