Seafood Mussel Bouillabaisse Fondue

Ingredients

• 1 tablespoon extra virgin olive oil
• 3 cloves garlic, peeled and thinly sliced
• 1 pound fresh mussels, cleaned and bearded
• 1 pinch saffron threads
• 2 cups dry white wine or vermouth
• 1 teaspoon kosher salt
• 1/2 teaspoon prepared horseradish
• 26 ounces tomato purée
• 3 or 4 large sprigs fresh basil

Directions

1. Start the Broth

   Warm the oil in the fondue pot and cook the sliced garlic briefly, just until it begins to color.

2. Open the Mussels

   Add the mussels, saffron, and wine. Cook for about 3–4 minutes, stirring from time to time, until the mussels open. Remove the mussels from the pot.

3. Build the Bouillabaisse Base

   Stir in the salt, horseradish, tomato purée, basil, and water. Bring the mixture to a boil, then lower the heat and simmer for 10 minutes. Take the cooked mussels out of their shells and discard the shells.

4. Adjust the Broth

   Remove the basil before serving. If the broth has become too thick for fondue cooking, loosen it with a small amount of water.

5. Cook the Seafood at the Table

   Use the hot broth to cook raw shrimp, scallops, or lobster until properly cooked. The mussels are already cooked, so return them to the broth only long enough to heat through. Clean fresh mussels thoroughly before cooking and discard any with cracked shells or shells that remain open when tapped.

Approximate Nutrition — Per Serving

Estimated from the listed ingredients. Assumes about 7 servings (1 serving).