from Chef/Owner Jens Nannestad Southside's Mussel Bouillabaisse Serves app. 6 2 lb. Fresh Blue Shell Mussels 2 Tbsp. Olive oil 3 cups Chopped roma tomatoes 1/4 cup Fresh Fennel, julienne 2 Tbsp. Roasted garlic cloves 2 Tbsp. Diced celery heart 2 Tbsp. Chopped garlic 2 Tbsp. Chopped shallots 1/2 Tbsp. Fennel seeds 1 tsp. Saffron 1 Tbsp. Fresh basil 1 Tbsp. Fresh Italian parsley 1/4 cup Capers 3 ea. Bay leaf taste Salt and pepper 2 cups Chardonnay wine 3 cups Fish stock* 2 cups Tomato Sauce Procedure: The best way to make this at home, or anywhere else for that matter, is to make your bouillabaisse broth ahead of time and then simply steam open the mussels in a little broth as you are ready to dine. The amounts of the ingredients are also very flexible and you can vary them in accordance with your taste. Heat olive oil in a heavy soup pot. Gently sauté garlic, shallots, fennel and seeds until lightly golden in color. Add all other solid ingredients and sweat for around five to ten minutes. Deglace with white wine and cook off the alcohol for a few minutes, finishing with the other liquids. Simmer for twenty minutes and adjust seasonings. This broth will keep for several days if properly cooled and reheated. * Fish stock can be prepared by following any standard recipe, or simply be substituted with more wine and water. Bouillon or base can also be used. < back
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