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Soup de Poisson A La Bouillabaisse

Mpasta&rice15

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15
prepare
45
cook
4
serves

INGREDIENTS

4 lb. fresh blue cultured mussels
3 tbsp. extra virgin olive oil
1⁄4 lb. tomatoes, ripe
1⁄2 cup white onions, roughly chopped
1⁄2 cup celery, roughly chopped
1 garlic clove, minced
1 1⁄2 tsp. Italian parsley, finely chopped
2 tbsp. oregano, fresh, chopped
2 cup clam juice
1 tbsp. salt
4 cup water

INSTRUCTIONS

  1. 1
    Rinse fresh blue mussels in tap water.
  2. 2
    In a large skillet, heat olive oil on medium high. Add vegetables and let simmer for a few minutes. Stir in garlic, parsley and oregano. Add any other spices you prefer.
  3. 3
    On high heat, place a medium-large pot. Add clam juice, vegetables and water. Stir to blend. Add blue mussels.
  4. 4
    Reduce heat to simmer, cover pot and cook for 45 minutes. For maximum flavour, do not remove lid until the time is up. Discard any shells that do not open up.

notes

Recipe provided by Mussel Industry Council. Visit them www.discovermussels.com Source: Viva magazine (www.vivamagonline.com)

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cuisines European, French
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