Grappa Mussels Recipe

Grappa Mussels Recipe

Grappa Mussels Recipe brought to you by Lynne Gigliotti. Watch the step-by-step video for this dish.

Total Time: 50 minutes   Preparation Time: 15 minutes   Cooking Time: 35 minutes

Tomato Broth:

• 2 onions, finely chopped
• 2 bulbs fennel, chopped
• 2 heads garlic, peeled and crushed
• 1 bottle white wine
• 1/2 pound fresh basil leaves
• 4 pounds tomatoes, juiced
• 2 quarts vegetable stock
• 2 quarts shellfish broth
• Extra-virgin olive oil
• Salt and freshly ground pepper, to taste

Crostini:

• 1 baguette, sliced into 1/4-inch thick pieces
• Extra-virgin olive oil
• Cracked black pepper and sea salt, to taste
• Grated Parmigiano Reggiano cheese

Mussels:

• 4 tablespoons butter
• 1 tablespoon extra-virgin olive oil
• 2 pounds Prince Edward Island mussels, cleaned and debearded
• 4 cloves garlic, thinly sliced
• 2 heads fennel, thinly shaved
• 4 shallots, thinly sliced
• 2 tomatoes, peeled, seeded, and diced
• 2 tablespoons basil, finely sliced
• 2 tablespoons flat-leaf parsley, finely chopped

Instructions:

1. Prepare the Tomato Broth: In a pan over medium-high heat, soften the onions, garlic, and fennel in extra-virgin olive oil until translucent, about 57 minutes. Pour in the white wine and reduce by half over high heat, about 5 minutes. Add the tomato juice, vegetable stock, shellfish broth, and basil leaves; reduce the mixture by half, about 1012 minutes. Strain through a fine-mesh sieve, season with salt and pepper, and set aside.
2. Make the Crostini: Preheat the oven to 300F (150C). Line a baking sheet with parchment paper and brush with olive oil; sprinkle with salt and pepper. Arrange the baguette slices on the sheet, drizzle with olive oil, season lightly, and top with grated Parmigiano Reggiano. Bake until golden, about 5 minutes.
3. Cook the Mussels: Heat 2 tablespoons butter and 1 tablespoon extra-virgin olive oil in a large pot over medium-high heat. Add the sliced garlic, fennel, and shallots and saut until translucent. Add the mussels and pour in enough prepared tomato broth to cover them. Cover the pot and cook until the mussels open, removing those that open first to warm serving bowls. Increase heat and reduce the broth by half. Stir in chopped parsley, basil, and diced tomatoes. Finish with 2 tablespoons butter and season with salt and pepper. Spoon the broth over the mussels and serve immediately with the crostini.

Recipe courtesy of Lynne Gigliotti, Grappa Restaurant