Instructions Jump to Ingredients ↑

  1. Heat the oil in a 6-quart saucepot over medium heat. Add the onion and cook until it's tender.

  2. Add the wine and cook for 1 minute. Stir in the broth and tomatoes and heat to a boil. Reduce the heat to low. Add the mussels, fish and shrimp . Cover and cook until the mussels open, the fish flakes easily when tested with a fork and the shrimp are cooked through. Discard any mussels that do not open. Season as desired. Garnish with the basil.

  3. Serving Suggestion: Serve with French bread rolls. For dessert serve with cherry cobbler.

  4. Select mussels with tightly closed shells or shells that snap shut when lightly tapped. Avoid mussels with broken shells.


Send feedback