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

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

You can also grill the baguette until browned and crisp.

Nutrition Facts

606 calories; 36 g protein; 64.1 g carbohydrates; 53.5 mg cholesterol; 1592.9 mg sodium. Full Nutrition

Reviews (1)

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Most helpful positive review

Rating: 4 stars
11/04/2017
I really liked this but it needs a little something to take it over the top, perhaps diced tomatoes instead of crushed and a generous pinch of red pepper flakes. I couldn't find duck fat so I made a simple garlic bread to go with the mussels. This was served with a simple spinach salad. Thanks for sharing your recipe. Read More
(1)
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/04/2017
I really liked this but it needs a little something to take it over the top, perhaps diced tomatoes instead of crushed and a generous pinch of red pepper flakes. I couldn't find duck fat so I made a simple garlic bread to go with the mussels. This was served with a simple spinach salad. Thanks for sharing your recipe. Read More
(1)
Rating: 4 stars
11/04/2017
I really liked this but it needs a little something to take it over the top, perhaps diced tomatoes instead of crushed and a generous pinch of red pepper flakes. I couldn't find duck fat so I made a simple garlic bread to go with the mussels. This was served with a simple spinach salad. Thanks for sharing your recipe. Read More
(1)