Grappa Mussels
Serves: 3
Gabriella Kub
1 January 1970
Based on User reviews:
47
Spice
44
Sweetness
50
Sourness
45
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
4 cloves
Garlic (shaved thin)450 g
Basil Leaves (whole)1 tbsp
Extra-Virgin Olive Oil1
Salt4 tbsps
Butter2 tbsps
Basil (thinly sliced)Directions:
1
For the Tomato Broth: Sweat the onions, garlic and fennel over medium-high heat in extra-virgin olive oil until translucent, 5 to 7 minutes
2
Deglaze the pan with the wine and let reduce by half over high heat, 5 minutes
3
Add the tomato juice and both stocks
4
Add the basil and reduce by half, 10 to 12 minutes
5
Strain the broth through a fine sieve and season with salt and pepper
6
Set aside
7
For the Crostini: Preheat the oven to 300 degrees
8
Line a baking sheet with parchment paper and brush with extra-virgin olive oil
9
Season the pan with salt and pepper
10
Place the bread slices on the baking sheet and season the bread with extra-virgin olive oil, salt and pepper to taste
11
Sprinkle the bread with grated Parmesan cheese
12
Transfer the slices to the oven and bake until golden, about 5 minutes
13
For the Mussels: In a large pot over medium-high heat add 2 tablespoons butter and 1 tablespoon extra-virgin olive oil
14
Add shaved garlic, shaved fennel, and shaved shallots
15
Saute until the vegetables are translucent
16
Add the mussels to the pot and cover with the tomato broth
17
Cover the pot and cook the mussels until they open, removing the mussels which open first and transferring to warm bowls
18
Reduce the broth by half
19
Add the chopped parsley, chopped basil, and chopped tomatoes
20
Add 2 tablespoons butter and season with salt and pepper
21
Spoon over the cooked mussels and serve with the Crostini