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

1 pound fresh cod
1 pound haddock fillet
2 small lobster tails
1/2 pound squid rings
6 cleaned mussels
6 medium shrimp, cleaned and deveined
1/4 cup olive oil
1 cup chopped onion
1 pound chopped tomatoes
3 cloves chopped garlic
1 teaspoon saffron
3 cups fish stock

Cut fish into portions.
In a heavy casserole or a large pot, heat the oil. Add onion and cook over low heat.
Add the tomatoes, garlic, saffron, and fish stock.
Simmer for 15 minutes.
Arrange all the fish over the bottom of an oven proof serving dish. Pour the soup over.
Bake at 375 degrees F for 15 minutes, basting the fish occasionally until it's cooked. Serve hot.

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