Mussels Pomodoro
Description
Mussels are steamed in a savory tomato broth with white wine and lobster stock and served with crostini in this gourmet appetizer.
Ingredients
•
2 tablespoons olive oil
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1 teaspoon minced shallots
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1 teaspoon minced garlic
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1/4 cup dry white wine
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1/4 cup lobster stock
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1 cup tomato sauce
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12 mussels, cleaned and debearded
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1/2 French baguette, halved lengthwise
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1 teaspoon duck fat, or more as needed
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1 bunch fresh basil leaves, sliced very thinly
Directions
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.