Mussel Bouillabaisse


1kg Boston Bay Ready To Cook Mussels

2 tablespoons extra virgin olive oil

3 leeks, halved and thinly sliced

1 fennel bulb, halved and thinly sliced, fronds reserved

Kosher salt and freshly ground black pepper

3 garlic cloves, minced

1 bay leaf

4 cups seafood stock

1 can crushed Australian tomatoes

Zest and juice of 1 orange

Pinch saffron

1kg white fish fillets (ling or snapper), cut into 1cm pieces

500 grams of Australian prawns, peeled and deveined

½ cup chopped fresh parsley

Crusty bread to serve

Bouillabaisse is a traditional sauce for a fish stew originating in Southern France, along the coastline of the Mediterranean Sea.

Once a complicated arrangement – sometimes taking two days – you can now experience this provincial dish in under 30 minutes at home, using Boston Bay Ready To Cook Mussels, a few Australian prawns and your favourite white fish.


To begin your Mussel Bouillabaisse, open the pack of Boston Bay Ready To Cook Mussels and strain off the water; give them a quick rinse under cold water.

Heat a pot on the stove with approximately 1cm of water. When the water is boiling, add the mussels, cover with a lid, and steam them for a couple of minutes, stirring every minute or so until they open.

Try to make sure every mussel comes into contact with the heat, which helps to make sure they open.

Remove from the heat and strain the mussels off, keeping some of the liquid in a bowl.

In a large pot, heat olive oil on medium heat. Add the leeks and fennel and sauté until tender, about 4 minutes. Season with salt and pepper. Add the garlic and sauté until fragrant, about 1 minute.

Add the seafood stock, tomatoes, orange zest and juice, saffron and bay leaf. Bring to a simmer and cook until the liquid is reduced, 12 to 15 minutes.

Add the fish and simmer for 2 minutes. Add the prawns and cover. Simmer until the seafood is fully cooked. The fish should be firm and the prawns should be pink.

Add the mussels and stir through to coat.

Stir in the parsley. Top with the reserved fennel fronds.

Serve immediately with crusty bread and a glass of your favourite white wine. Bon Appétit!

Try more French-inspired mussel recipes here.

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