Mussels Pomodoro

How to make the Best Mussels Pomodoro~Chef and a Baker
These mussels have a fresh tomato basil broth with white wine, herb lobster stock and a duck fat grilled crostini.

Mussels Pomodoro
 
Prep time
Cook time
Total time
 
These mussels have a fresh tomato basil broth with white wine, herb lobster stock and a duck fat grilled crostini.
Chef and a Baker:
Recipe type: Main
Cuisine: American
Serves: 20
Ingredients
  • 1 teaspoon minced shallots
  • 1 teaspoon minced garlic
  • 2 Tablespoons of olive oil
  • ¼ cup white wine ( something tasty, I prefer a nice Sauvignon Blanc )
  • ¼ cup lobster stock
  • 1 cup Pomodoro sauce
  • 1 teaspoon duck fat
  • 1 bunch of basil cut into chiffonade
Instructions
  1. Sauté garlic, shallots and olive oil in a hot pan
  2. Deglaze with white wine and add lobster broth, Pomodoro sauce and mussels
  3. Cover and cook until mussels open
  4. Rub duck fat on crostini and grill until toasted and crunchy but not burnt.
  5. Taste broth and adjust seasoning if necessary.
  6. Transfer to bowl, garnish with crostini, basil chiffonade and micro greens.

 

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