Mussel Up | Virginia Living

Ingredients

• ½ cup olive oil
• ½ cup each finely chopped onion, carrots, and leeks
• 1/8 cup finely julienned celery
• 2 teaspoons minced shallots
• ½ cup chopped fresh tomatoes
• 2 tablespoons tomato paste
• ½ cup dry white wine
• 1 ½ cups fish stock
• 1 tablespoon sea salt (approximately)
• 1 bouquet garni consisting of ½ teaspoon fennel seed, ½ teaspoon anise seed, ½ teaspoon freshly ground pepper, 1 bay leaf, 1 clove, pinch of thyme and 2 cloves garlic crushed, wrapped in a cheesecloth
• ½ teaspoon saffron
• 6 mussels
• 4 little neck clams
• ¼ pound sea scallops
• single 1-pound Maine lobster
• ¼ pound raw shrimp (20-24 count)
• 4 ounces fish fillets (red snapper, sea bass, grouper)
• 4 oysters (optional)
• 2 teaspoons Pernod
• 2 teaspoons finely chopped fresh fennel
• ½ teaspoon chopped garlic
• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 small shallots, sliced
• salt and pepper to taste
• 2 garlic cloves, minced
• 1 ½ pounds mussels
• 8 ounces chicken broth
• 2 tablespoons chopped parsley