Frittelle di Zucchine e Timo/Zucchini and Thyme Fritter Ingredients: 3/4 cup flour, 2 eggs, 1/4 cup milk , 2 small zucchini, 2tbsp frsh thyme, 1 tbsp oil, salt and pepper. Sift the flour into a large bowl and make a well in the center. Add the eggs to the well, slowly add the milk to the mixture, strirring constantly to form a thick batter. Add the zucchini, thyme, salt and pepper to taste to the batter and mix thoroughly. Heat the oil in a large skillet. Taking a tablespoon of the batter for a medium size fritter, spoon the mixture into the hot oil and cook in batches for 3-4 minutes on each side. Remove the fritters and place on plate with absorbent paper towel. Keep each batch of fritters warm in the oven while making the rest. Serve hot. These tasty little fritter are great as appetizer or for a cocktail party

Zuppa di Cozze/Mussel soup Versilia Style Ingredients: 6lb mussel, 4 tbsp olive oil, 3 chopped large garlic cloves, 3 tbsp chopped fresh italian parsley, 1 tsp of dry thyme. Scrub and wash the mussel, then place them in a bowl of cold water and soak for about 1 hr. Discard any that have opened. Rinse the mussel again. Take a large heavy casserole pot and heat the olive oil, when the oil is hot stir in the garlic and parsley and saute for a few minutes until golden. Stir the mussels into the garlic and parsley mixture. Add the thyme, wine then cover and bring to boil. Turn the heat to low and simmer gently for 2-3 minutes, or until the mussels are open. Discard any mussel that remain closed. Place the mussels in a shallow bowls, ladle over some broth and serve with fresh hot Italian bread. If you like hot you can add some hot pepper.