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Bouillabaisse with Mussels and Shrimp

Bouillabaisse with Mussels and Shrimp
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A flavorful and classic French Bouillabaisse featuring succulent mussels and plump shrimp in a fragrant saffron-tomato broth, enriched with fresh herbs and a bright citrus note. This easy-to-make seafood stew delivers a vibrant, hearty, and nourishing meal perfect for any occasion.

Ingredients

Scale

Seafood

  • 1.5 pounds fresh mussels (live, scrubbed, beards removed)
  • 1 pound raw shrimp (peeled and deveined)

Vegetables & Herbs

  • 1 yellow onion, chopped
  • 2–3 garlic cloves, minced
  • 1 fennel bulb, chopped
  • 2 cups fresh or canned chopped tomatoes
  • 1 teaspoon fresh thyme leaves or 1 dried sprig
  • 1 bay leaf
  • Zest of 1 orange
  • Fresh parsley or chives (for garnish)

Liquids & Seasonings

  • 3 tablespoons extra virgin olive oil
  • 4 cups fish stock
  • Pinch of saffron threads
  • Salt and freshly ground black pepper, to taste

To Serve

  • Baguette slices (or gluten-free bread/crackers for gluten-free option)

Instructions

  1. Prepare the Seafood: Thoroughly clean the mussels by scrubbing the shells and removing beards; discard any mussels that are open and do not close when tapped. Peel and devein the shrimp, setting them aside ready for cooking.
  2. Sauté Vegetables: Heat olive oil in a large wide pot over medium heat. Add chopped onion, fennel, and garlic, cooking for about 5 minutes until softened and fragrant, forming the flavorful base of the stew.
  3. Build the Broth: Add chopped tomatoes, fish stock, saffron threads (preferably soaked in warm stock beforehand), thyme, bay leaf, and orange zest to the pot. Bring to a gentle boil then reduce heat and let simmer for 20 minutes to deepen and meld flavors.
  4. Cook Mussels and Shrimp: Add the cleaned mussels to the simmering broth, cover, and cook for 5 to 7 minutes until mussels open. Next, add shrimp and cook for an additional 3 to 4 minutes until shrimp turn pink and opaque.
  5. Season and Serve: Remove the pot from heat. Taste the broth and adjust salt and pepper as needed. Discard any unopened mussels. Ladle the stew into bowls ensuring an even mix of seafood and broth. Garnish with fresh parsley or chives and a drizzle of olive oil. Serve immediately with baguette slices or gluten-free alternatives.

Notes

  • Buy live mussels and raw shrimp the day of cooking for optimal freshness and safety.
  • Do not overcook the seafood; mussels and shrimp cook quickly and can become rubbery.
  • Soak saffron in warm stock before adding to extract maximum color and aroma.
  • Use a wide pot to allow even cooking of seafood and better flavor mingling.
  • Save leftover broth by straining and using it in rice or risotto dishes for extra seafood flavor.
  • For gluten-free serving, substitute baguette with gluten-free bread or crackers.

Nutrition

Keywords: Bouillabaisse, Mussels, Shrimp, French seafood stew, saffron, fish stock, seafood soup

Find it online: https://mealsbylina.com/bouillabaisse-with-mussels-and-shrimp/