Mussels pomodoro

    16 min

    Mussels are steamed in a tomato, white wine and lobster stock and served with crostini. This recipe serves two as a starter course, so feel free to double the quantities if needed for a main.

    2 people made this

    Serves: 2 

    • 2 tablespoons olive oil
    • 1 teaspoon minced shallots
    • 1 teaspoon minced garlic
    • 4 tablespoons dry white wine
    • 4 tablespoons lobster stock
    • 250ml tomato passata
    • 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

    Prep:10min  ›  Cook:6min  ›  Ready in:16min 

    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 passata. 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. Preheat the oven grill.
    3. Rub baguette with duck fat on cut sides. Place on a baking tray and set under grill. Cook until golden and crunchy, 1 to 2 minutes.
    4. Divide mussels between 2 serving bowls. Pour sauce over mussels. Top with sliced basil. Serve with crunchy baguette.

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