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
  • 2 (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
2105
105% daily value
6 servings
                                       
                                            high-​fiber
     

Fat

185% 120

Saturated

325% 65

Trans

- 0

Monounsaturated

- 28

Polyunsaturated

- 7

Carbs

38% 113

Carbs (net)

- 106

Fiber

29% 7

Sugars

- 18

Sugars, added

- 0

Protein

277% 139

Cholesterol

260% 779

Sodium

159% 3818

Calcium

221% 2212

Magnesium

74% 296

Potassium

62% 2160

Iron

67% 12

Zinc

143% 21

Phosphorus

260% 1821

Vitamin A

82% 736

Vitamin C

47% 28

Thiamin (B1)

54% 1

Riboflavin (B2)

84% 1

Niacin (B3)

68% 14

Vitamin B6

55% 1

Folate equivalent (total)

62% 246

Folate (food)

- 208

Folic acid

- 22

Vitamin B12

423% 25

Vitamin D

1% 2

Vitamin E

30% 6

Vitamin K

185% 148
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