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Categories:Viewed: 40 - Published at: 4 years ago
Ingredients
- 2 tablespoons olive oil
- 1 teaspoon minced shallots
- 1 teaspoon minced garlic
- 1/4 cup dry white wine
- 1/4 cup lobster stock
- 1 cup tomato sauce
- 12 mussels, cleaned and debearded
- 1/2 French baguette, halved lengthwise
- 1 teaspoon duck fat, or more as needed
- 1 bunch fresh basil leaves, sliced very thinly
Method
- 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.
