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