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Mussels Pomodoro

Chef and a Baker

"These mussels have a fresh tomato basil broth with white wine and lobster stock and a duck-fat grilled crostini."
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16 m servings 606 cals
Original recipe yields 2 servings

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  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.


  • Cook's Note:
  • You can also grill the baguette until browned and crisp.

Nutrition Facts

Per Serving: 606 calories; 20.8 g fat; 64.1 g carbohydrates; 36 g protein; 53 mg cholesterol; 1593 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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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 ma...