Mussels Pomodoro

01Method

1. 1

   Warm the olive oil in a saucepan over medium heat. Add the shallots and garlic and stir until they soften, about 1 to 2 minutes. Pour in the white wine, lobster stock, and tomato sauce. Raise the heat to medium-high and bring the mixture to a simmer. Add the mussels, cover the pan, and cook until the shells open, 4 to 6 minutes. Remove and discard any mussels that remain closed.

2. 2

   Position an oven rack about 6 inches below the broiler element and preheat the broiler.

3. 3

   Spread duck fat over the cut sides of the baguette halves. Place them cut-side up on a baking sheet and broil until golden and crisp, 1 to 2 minutes.

4. 4

   Spoon the mussels into two bowls, ladle the broth over the top, and scatter the thinly sliced basil over each. Serve alongside the toasted baguette.