Mussel + Clam Christmas Bouillabaisse | Taylor Shellfish Farms

Ingredients

• ¼ cup olive oil
• 1 yellow onion, diced
• 1 fennel bulb, diced
• 4 garlic cloves, grated
• 2 tablespoons tomato paste
• 2 tablespoons fresh picked thyme
• Zest of 1 lemon
• Pinch of saffron threads
• 1 tablespoon salt
• 2 cups dry white wine, we used muscadet and drank they rest along with some oysters
• 3 cups tomato puree
• ½ teaspoon vinegar based hot sauce like Tabasco
• 2 teaspoons black pepper
• 1 lb mussels , debearded
• 1 lb clams
• ¼ cup fresh parsley, picked