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.
Chef and a Baker
2 people made this
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
Method Prep:10min › Cook:6min › Ready in:16min
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.
Preheat the oven grill.
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.
Divide mussels between 2 serving bowls. Pour sauce over mussels. Top with sliced basil. Serve with crunchy baguette.