Yield
5 servings (serving size: about 2 ounces fish, 2/3 cup broth mixture, and about 8 mussels)
Becky Luigart-Stayner; Lydia DeGaris-Pursell

How to Make It

Step 1

Heat oil in a large Dutch oven over medium heat. Add shallots and bell pepper; cook 5 minutes. Add wine and next 6 ingredients (wine through bay leaf); bring to a boil. Reduce heat; simmer 5 minutes, stirring occasionally.

Step 2

Nestle fish into tomato mixture; top with mussels. Cover and cook 8 minutes; gently shake pan twice to stir mussels (do not lift cover). Discard any unopened shells and bay leaf. Sprinkle with parsley.

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