Mussels Pomodoro

Recipe By Chef and a Baker
Rating
Published Jul 7th
Prep 10m Cook 6m Additional - Ready In 16m
Servings 2 servings Calories 606

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

Recipe 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

Cooking Directions

  1. 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. 2 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  3. 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. 4 Divide mussels between 2 serving bowls. Pour broth over mussels. Top with sliced basil. Serve with crunchy baguette.

Nutrition Facts

  • Calories 606
  • Carbohydrate 64.1 g
  • Cholesterol 53.5 mg
  • Fat 20.8 g
  • Fiber 4.5 g
  • Protein 36 g
  • Saturated Fat 3.4 g
  • Sodium 1592.9 mg
  • Sugar 7.5 g

Chef's Notes

You can also grill the baguette until browned and crisp.

Reviews

  1. Florida Girl Jul 12, 2020 03:06 AM
    Excellent! My husband and I just loved the very unique flavor profile of this dish. Instead of olive oil I used duck fat to cook the shallots and garlic. The ciabatta was left plain to dip in the delicious pomodoro sauce. We really enjoyed this delicious meal. Thank you for the recipe.
  2. Bren Nov 4, 2017 05:34 AM
    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. - Read more ...
RedCipes