All Recipes Appetizers and Snacks Seafood

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

Nutrition Info

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 servingSize: - sodium: 1592.9 mg sugar: 7.5 g transFat: : - unsaturatedFat: : -

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.

2 servings

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