24 Ingredients
  • 6 tablespoons unsalted butter
  • 6 tablespoons flour
  • 3 cups Mussel Stock, heated, recipe follows
  • 2 cups whole milk, heated
  • 1 cup heavy whipping cream, heated
  • 1 1/2 pounds fontina, coarsely grated
  • 1 pound taleggio, rind removed, cut into pieces
  • 1/4 cup grated Parmigiano-Reggiano
  • Salt and freshly ground black pepper
  • 1/2 cup chopped fresh parsley
  • 1 tablespoon finely chopped fresh thyme
  • 1 tablespoon finely chopped fresh tarragon
  • 1 pound large pasta shells, cooked in salted water to al dente
  • Two 2-pound lobsters, steamed, meat removed from shells
  • 1 1/2 cups coarse breadcrumbs
  • 2 tablespoons olive oil
  • 2 teaspoons minced anchovy
  • Salt and freshly ground black pepper
  • 1/4 cup chopped fresh parsley
  • 2 teaspoons grated lemon zest
  • 2 tablespoons olive oil
  • 4 shallots, coarsely chopped
  • 1 cup dry white wine
  • 2 pounds mussels, scrubbed
Nutrition
1436
72% daily value
8 servings
                                       
                                            high-​fiber
     

Fat

117% 76

Saturated

207% 41

Trans

- 0

Monounsaturated

- 24

Polyunsaturated

- 6

Carbs

27% 80

Carbs (net)

- 75

Fiber

21% 5

Sugars

- 11

Sugars, added

- 0

Protein

201% 100

Cholesterol

177% 532

Sodium

114% 2727

Calcium

114% 1141

Magnesium

52% 220

Potassium

32% 1486

Iron

49% 9

Zinc

145% 16

Phosphorus

194% 1361

Vitamin A

75% 674

Vitamin C

24% 21

Thiamin (B1)

48% 1

Riboflavin (B2)

79% 1

Niacin (B3)

55% 9

Vitamin B6

60% 1

Folate equivalent (total)

45% 181

Folate (food)

- 153

Folic acid

- 17

Vitamin B12

795% 19

Vitamin D

526% 79

Vitamin E

32% 5

Vitamin K

92% 111

Sugar alcohols

- 0

Water

- 473
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