Mussel Bouillabaisse

This 30-minute bouillabaisse makes an easy dinner stew with iron rich mussels. Serve as a meal or appetizer! 

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: 4 servings

Ingredients

• 1 package mussels, thawed
• 1 tbsp. extra virgin olive oil
• 2 tbsp. minced garlic
• 2 leeks, halved and thinly sliced
• 28 ounces canned crushed tomatoes
• 4 cups organic fish or vegetable broth
• 1 bay leaf
• 1 tsp. fennel
• Salt & pepper to taste
• Fresh parsley for serving

How to Make It

1. Heat a large pot over medium heat. Add the extra virgin olive oil, minced garlic, bay leaf, salt, pepper and sliced leeks. Stir to combine.
2. While the mixture heats, wash and clean the mussels. Set aside in a colander.
3. To the pot, add the tomatoes and broth. Turn the heat to high and cover until it boils.
4. Reduce the heat to a low simmer. Keep covered and simmer another 15 minutes.
5. Remove the cover, add the mussels and simmer another 5 minutes until the mussels open.
6. Remove the mussels from the pot that do not open and discard along with the bay leaf.
7. Serve immediately with fresh parsley.