Photo: Nigel Cox

Makes 4 servings

Ingredients

Mussels:

• 2 Tbsp. olive oil
• 2 shallots, thinly sliced
• 2 cloves garlic, thinly sliced
• 4 pounds mussels, scrubbed and debearded
• 1 cup dry white wine
• ¼ cup chopped flat-leaf parsley
• 4 Tbsp. (½ stick) unsalted butter
• 1 tsp. kosher salt, plus more to taste
• ½ tsp. ground black pepper, plus more to taste

Ratatouille

• ¼ cup olive oil
• ¾ cup diced red onion
• 2 cloves chopped garlic
• ½ cup diced red bell pepper
• 1½ cups diced eggplant
• 1 cup diced zucchini
• 1 cup diced yellow squash
• ½ tsp. kosher salt
• 1 (14.5-ounce) can crushed tomatoes
• 2 sprigs fresh thyme
• 1 bay leaf

Directions

Total time: 30 minutes (mussels), 1¼ hours (ratatouille)

Mussels: Heat oil in a 6- to 8-quart pot over medium-high heat. Add shallots and garlic and cook, stirring often, until lightly browned, about 4 minutes. Add mussels and white wine and cover. When steam starts to appear, cook until mussels open, about 5 minutes more. Add parsley and butter. Add salt and pepper, plus more to taste. Cook uncovered 3 minutes more and serve with crusty bread.

Ratatouille: Heat olive oil in a large skillet over medium heat. Add diced red onion and chopped garlic and cook, stirring often, until softened, about 3 minutes. Add red bell pepper and eggplant and cook, stirring occasionally, about 5 minutes. Add zucchini and yellow squash, season with kosher salt, and cook until tender, about 5 minutes. Add crushed tomatoes, fresh thyme, and bay leaf. Reduce heat to medium-low and cook 12 minutes. Season to taste with salt and pepper and set aside.

Add reserved ratatouille to mussels with parsley and butter.

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