MUSSELS POMODORO

Mussels Pomodoro image

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

Provided by Chef and a Baker

Categories Appetizers and Snacks Seafood

Time 16m

Yield 2

Number Of Ingredients 10

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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

Steps:

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.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
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.
Divide mussels between 2 serving bowls. Pour broth over mussels. Top with sliced basil. Serve with crunchy baguette.

Nutrition Facts : Calories 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, Sodium 1592.9 mg, Sugar 7.5 g