Mussels main page

Bili-bi soup
Curried mussel salad with tiny pasta
Marinated mussels
Mussel and scallop soup
Mussel pasta salad
Mussel soup
Mussel soup trois gros
Mussels and spaghetti
Mussels in white wine
Mussels in mustard sauce
Mussels marinara with linguine
Mussels mariniere
Mussels with leeks, saffron and cream
Paella of mussels

Seafood recipes with mussels

Fillets of sole dieppoise
Herbed seafood casserole
Paella valenciana
Spanish fish stew
Spanish mussels
Striped bass italienne
Stuffed mussels
Stuffed tomatoes with mussels

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


Serves: 6

3 pounds dressed fish (bass, cod, flounder, whiting, orange roughie or tilefish)
12 mussels
12 clams
1-2 pound live lobster
1/4 cup olive oil
1 cup chopped onion
1/2 cup cleaned and chopped leek
2 garlic cloves, minced
2 tablespoons chopped parsley
1 pound tomatoes, peeled, seeded and chopped
1 bouquet garni
4 ounces fennel, cut into julienne
1/2 teaspoon salt
1 teaspoon saffron
12 slices garlic bread

Use a variety of fish like bass, cod, flounder, whiting, orange roughie, or tilefish. Cut into 1 inch cubes.
Scrub and wash mussels and clams.
Heat oil in a heavy pot. Add onion and leek. Cook over low heat for 5 minutes. Add garlic, parsley, chopped tomatoes, bouquet garni, salt and saffron.
Cut live lobster across into pieces, and crack the claws.
Layer fish, shellfish and lobster on top of vegetables. Cover with boiling water.
Simmer 15 to 20 minutes. Arrange fish in a serving earthtenware dish. Reduce cooking liquid by one third. Cut bread into round slices. Toast lightly.
Rub with a garlic clove. Pour liquid over fish. Heat, and serve in soup plates with bread.

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