Steps to Make Mussels In Water Overnight

Mussels Pomodoro

Simply add salt to fresh.

Recipe Summary Mussels Pomodoro

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

Ingredients | Mussels In Water Overnight

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

Directions

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.

You can also grill the baguette until browned and crisp.

Info | Mussels In Water Overnight

prep: 10 mins cook: 6 mins total: 16 mins Servings: 2 Yield: 2 servings

TAG : Mussels Pomodoro

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