Standing in front of the plant, cherry tomatoes are best eaten warm off the vine and raw. The next-best option is raw, in a salad of some kind. Making a cherry tomato sauce, as I have in this recipe, is the third best method. Pour into bowls and sprinkle Parmigiano-Reggiano on top.
| Prep Time: | 10 mins |
| Cook Time: | 6 mins |
| Total Time: | 16 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Calories | 606 kcal |
| Carbohydrate | 64 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 5 g |
| Protein | 36 g |
| Saturated Fat | 3 g |
| Sodium | 1593 mg |
| Sugars | 8 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent! My husband and I just loved the very unique flavor profile of this dish. Instead of olive oil I used duck fat to cook the shallots and garlic. The ciabatta was left plain to dip in the delicious pomodoro sauce. We really enjoyed this delicious meal. Thank you for the recipe.
I really liked this but it needs a little something to take it over the top, perhaps diced tomatoes instead of crushed and a generous pinch of red pepper flakes. I couldn’t find duck fat so I made a simple garlic bread to go with the mussels. This was served with a simple spinach salad. Thanks for sharing your recipe.