Mussel & Crab Cioppino Recipe | Phoenicia Specialty Foods Phoenicia Specialty Foods

Ingredients

• 2 pounds mussels, cleaned and debearded
• 1 ea shallots, peeled & thinly sliced
• 2 ea roma tomatoes, seeded and diced medium
• 4 ea celery stalks, diagonally sliced
• 2 tablespoons fresh garlic, thinly sliced
• 2 teaspoons lemon zest
• 1 tablespoon unsalted butter
• 2 tablespoons olive oil
• 1 Tbsp kosher salt
• 2 tsp freshly ground black pepper
• 1 quart chicken stock
• 1 cup white wine
• 1 cup fresh orange juice
• 2 tablespoons fresh lemon juice
• 2 ea fresh rosemary sprigs
• 2 ea fresh thyme sprigs
• 1 tablespoon dried chamomile buds
• 2 ea bay leaves, fresh or dry
• 1 ea fresh lemon grass, crushed and chopped
• 1/4 cup celery, trimmed and chopped
• 1/4 cup carrots, trimmed and chopped
• 1/4 cup onions, trimmed and chopped
• 2 tablespoons unsalted butter
• 2 ea large blue crab, cleaned and halved
• 1 pinch saffron, spanish (optional)
• A pinch of minced fresh parsley leaves
• A pinch of ground Aleppo pepper (optional)