Mussels Pomodoro recipe

All Recipes Appetizers and Snacks Seafood

Ingredients

2 tablespoons olive oil
1 teaspoon minced shallots
1 teaspoon minced garlic
¼ cup dry white wine
¼ cup lobster stock
1 cup tomato sauce
12 mussels, cleaned and debearded
½ French baguette, halved lengthwise
1 teaspoon duck fat, or more as needed
1 bunch fresh basil leaves, sliced very thinly

Nutrition Info

606 calories
carbohydrate: 64.1 g
cholesterol: 53.5 mg
fat: 20.8 g
fiber: 4.5 g
protein: 36 g
saturatedFat: 3.4 g
servingSize: -
sodium: 1592.9 mg
sugar: 7.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in saucepan over medium heat. Add shallots and garlic, cook and stir until softened, 1 or 2 minutes. Pour in white wine, lobster stock, and tomato sauce. Increase heat to medium-high and bring to a simmer. Add mussels. Cover and cook until mussels open, 4 to 6 minutes. Discard any mussels that don't open.

  2. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

  3. Rub baguette with duck fat on cut sides. Place on a baking sheet and set under broiler. Broil until browned and crunchy, 1 to 2 minutes.

  4. Divide mussels between 2 serving bowls. Pour broth over mussels. Top with sliced basil. Serve with crunchy baguette.

Recipe Yield

2 servings

Recipe Note

These mussels have a fresh tomato basil broth with white wine and lobster stock and a duck-fat grilled crostini.

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