Blue Moonandreg; Shellfish Soup

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  • Yield: 4 servings
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1 head fennel, sliced

1 red pepper, sliced

1 red onion, sliced

12 oz. Blue Moon Belgian White

1 pinch saffron

1/2 tsp. coriander

1 qt. crushed tomatoes

1 qt. water

1 lb. littleneck clams

1 lb. mussels

1 lb. shrimp, peeled and deveined, 21-25

1 lb. king crab legs

1 cup roasted red peppers

1/2 cup orange juice

1 cup mayonnaise

2 oz. oil


  1. Description
  2. On a cool spring evening, warm up with this shellfish soup, Blue Moon orange fennel broth, spicy red pepper rouille, and grilled bread.
  3. Pairing
  4. The subtle citrus flavors Blue Moon Belgian White* pair nicely with seafood.
  1. Saute fennel, red pepper, and onion in oil until soft. Add Blue Moon Belgian White*, saffron, coriander, tomatoes, and water. Simmer 1 hour. Add clams and mussels. Simmer for additional 10 minutes. Add shrimp. Cook 5 minutes then add crab and cook until warm.
  2. To make the rouille, put roasted red peppers and orange juice in a blender. Puree then add mayo. Separate seafood evenly into 4 bowls. Top with broth and fennel then drizzle rouille over top of soup.
  1. * Belgian-Style Wheat Ale