Mussel-Beach Party Stew

Luckytrim

Grill Master
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Mussel-Beach Party Stew

You will need a pretty big soup pot for this.........
Ingredients:
3 ounces olive oil
1 1/2 pound onions, sliced
5 cloves garlic, minced
5 medium leeks, white only, sliced
4 tomatoes, large, ripe, seeded and chopped
1 cup Dijon mustard
1 1/2 bay leaves
3/4 teaspoon dried thyme
1/4 cup chopped fresh parsley
1/4 teaspoon dried rosemary
1/4 teaspoon dried fennel
1 tablespoon orange juice concentrate
OR
2 teaspoons grated orange rind
1 3/4 cup fish stock
5 pounds mussels, in the shell
40 fresh clams, in the shell
20 oysters, shucked, with liquor
Salt to taste (omit if using prepared fish stock)
Pepper to taste
20 tiny new potatoes, scrubbed and par-boiled
1 orange, zest of (for garnish)

Directions:
Saute onions, garlic and leek in olive oil until tender. Add tomatoes, Dijon mustard, spices, seasonings and orange juice concentrate. Simmer 5 minutes.
Add fish stock, simmer 5 minutes and season with salt and pepper. (If preparing for fewer people, divide stock and freeze unused portion for later use.) Add drained potatoes. Simmer, covered, 5 minutes. Add shellfish.
Simmer until mussels and clams open. Spoon into serving bowls, making sure everyone has some of each shellfish. Discard any mussels or clams that did not open. Sprinkle with orange zest and serve with chunks of fresh bread.
Note: Other seafood such as white fish, lobster or shrimp may be added if desired.
This is a dish for entertaining, and so it can be prepared ahead to the stage where the shellfish are added.
This serves 10 easily
 
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