Seafood Bouillabaisse Fondue
Makes 6 to 8 servings
- 1 tablespoon extra virgin olive oil
- 3 cloves garlic, peeled and sliced thinly
- 1 pound fresh mussels, cleaned and bearded*
- 1 pinch saffron threads
- 2 cups dry white wine or vermouth
- 1 teaspoon kosher salt
- 26 ounces tomato purée
- 3-4 large sprigs fresh basil
- 1 cup water
- 1 pound very large shrimp (16 - 20 count), peeled, deveined, cut in half lengthwise
- 1 pound sea scallops, dried, tough mussel removed
- 1 crusty baguette, about 1 pound, cut in cubes for dunking
- Heat oil in the Cuisinart® Fondue Pot on setting 4-1/2. Add the sliced garlic, and cook until lightly browned, about 1 minute. Add mussels, saffron, and wine to pan. Cook, stirring occasionally, until mussels are opened, 3 to 4 minutes. Remove mussels from pan. Add salt, tomato purée, basil, and water to pan. Raise the temperature to Setting 6 and bring to a boil. Reduce temperature to Setting 3-1/2, and simmer for 10 minutes. Remove mussels from their shells; discard mussel shells.
- Remove basil from sauce. If sauce is too thick, thin with a little water. To serve Seafood Bouillabaisse Fondue, skewer shrimp, scallop, or mussels onto fondue forks and dip into Bouillabaisse Sauce. Cook shrimp and scallops until they are firm, but not tough. Cook mussels just to heat through; they are already cooked and will toughen with too much heat. Skewer and dip cubes of crusty baguette in sauce.
calories 98 (68% from fat) • carb 1g • protein 6g • fat 7g • sat fat 2g • chol 214mg • sod 174mg • calc 25mg • fiber 0g
Suggested Dipping Sauce: Olive Tapenade Aioli
*Fresh mussels should have tightly closed shells when purchased, or those that are slightly opened should close shut when tapped. Store in refrigerator until ready to use. To clean mussels, place in a bowl of cold water with about 1/4 cup cornmeal, swirl gently, and let stand for 20 minutes - this will help the mussels to expel any sandy grit. Remove the "beard" by pulling on the byssal threads that are coming out of the shell. Lift out of the water, leaving the cornmeal and grit in the bottom of the bowl, and dry on several layers of paper towels before cooking.