Busters Recipes

Mussels Mariniere Bouillabaisse


4 appetizer servings

25mL olive oil 2Tbsp
3 green onions, chopped
1clove garlic, minced
1can (769 mL/28oz) tomatoes with spices
125mL chicken broth ½cup
1 large potato, cubed
5mLdried basil1tsp
5mLWorcestershire sauce 1tsp
1mL dried dillweed ¼tsp
250g fish fillets, cut in pieces ½lb
250 g shrimp (fresh or frozen) ½lb
500g mussels, cleaned 1lb
125mL shredded swiss cheese (opt.) ½cup


Method:
1.Heat oil in a large saucepan over medium heat; sauté green onions for two
minutes. Add garlic, stir, and sauté 1 minute longer. Stir in tomatoes,
breaking apart with a fork, add chicken broth, potato, basil, Worcestershire
sauce and dillweed.
2.Bring to a boil, cover, and simmer 15 minutes until potatoes are tender.
Stir occasionally to prevent sticking. Add fish and shrimp; simmer uncovered
5 minutes or until cooked.
3.Add mussels; cover and cook until mussels open. Spoon into bowls. Sprinkle
with cheese.

Serving Tips:
Reduce tomatoes to 450 mL (19 oz can), omit potatoes, and serve over pasta
for a new family favourite. To be economic, omit shrimp and substitute
additional fish fillets, or for that special event, add 375 mL (1½ cups) of
chopped butter.

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