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
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