Recipes‎ > ‎



12 oz. live mussels
2 tbsp. extra virgin olive oil
1/2 tsp. red pepper flakes
2 anchovy fillets OR
1 tsp. anchovy paste
1 cup chopped onion
1 tbsp. garlic
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. black pepper
1 cup white wine of choice
1 (28 oz.) can crushed tomatoes
1 (8 oz.) bottle clam juice (seafood stock is fine too)
12 oz. white fish fillet with skin removed (I like haddock or cod)
1 lb. (16/20 count) shrimp, shelled and deveined
6 oz. bay scallop
1/4 cup chopped fresh basil

Start by cleaning the mussels. If any is open, give it a tap. If it does not close, then discard. If using wild mussels, soak in cold water for about 20 minutes to extract sand. Lift the mussels out of the water after soaking. It is not necessary to soak cultivated mussels as they are cleaner. For both kinds, scrub shell clean under running water or in a bowl of water. Remove any beard that is sticking out of the shell by yanking it towards the hinged side of the shell. Set mussels aside.

Preheat a large saucepan on medium heat. Add olive oil, red pepper flakes, and anchovy. Stir. If using fillets, cook until anchovy breaks down, about 1 minute. Add onion, oregano, garlic, salt, and pepper. Cook about 3 minutes, stirring frequently until onion becomes translucent. Add wine and cook for 2 minutes. Add crushed tomatoes and clam juice. Increase heat to medium high and bring to a boil. Cover. Reduce heat and simmer for 10 minutes. 

With heat on medium, add fish (keep fish whole or in large chunks as it will break up during the cooking process) and mussels. Bring to a boil. Reduce heat to medium low and simmer, covered, for 5 minutes. Add shrimp, tucking into broth to completely submerge. Simmer, covered, for 3 minutes. Tuck scallops into the broth. Cover and simmer 3 minutes. Soup is done when shrimps are pink, scallops are opaque, and mussels are opened. Adjust salt and pepper to taste. Stir in fresh basil. Serve. Makes 3 to 4 servings.