The Recipes

Bouillabaisse Mussels

We've done mussels a lot of different ways.  I recently had a variation of this at a restaurant and decided, as always, that we can do it better!  I used a tablespoon of the pureed cashew mixture we've been using lately to thicken sauces, but feel free to sub in a splash of cream or omit it altogether.

Bouillabaisse Mussels

Serves: 1     Time: 20 minutes     Difficulty: Give it a try!


- 1/2 lb. mussels, scrubbed (discarding any that won't close or are cracked)

- 1 leek, sliced and thoroughly rinsed

- 1/2 rib celery, diced

- 1 T. tomato paste

- pinch saffron threads

- 2 garlic cloves, minced

- 1 T. soaked and pureed cashews

- 1/4 c. dry white wine

- 1 c. stock

- oil, salt

- handful of chives or parsley, chopped for garnish


Heat 1 T. of oil in a large pot.  Add the leek, celery and onion, season lightly with salt and let them soften for 4-5 minutes.

Add the tomato paste, saffron and garlic and stir for a minute longer.

Add in the wine, let it reduce by half, then add the stock.  Let it simmer for 10 minutes.  Stir in the cashew mixture then add the mussels to the pot.

Cover and steam for just 3-4 minutes; just until the mussels open.  Serve with crusty bread for dipping in the sauce if you desire.