Save Recipe Print
Yield:
4 servings

Ingredients

Directions

Description

On a cool spring evening, warm up with this shellfish soup, Blue Moon orange fennel broth, spicy red pepper rouille, and grilled bread.

Pairing

The subtle citrus flavors Blue Moon Belgian White* pair nicely with seafood.

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.

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.

* Belgian-Style Wheat Ale

Get the Recipe

Whole30 Bacon and Egg Cups

This Whole30-friendly recipe is easy to prepare for a crowd.

IDEAS YOU'LL LOVE

Minestrone Soup

Recipe courtesy of Ellie Krieger

Lentil Soup

Recipe courtesy of Alton Brown

Chicken Cordon Bleu

Recipe courtesy of Tyler Florence

Blue Cheese Dressing

Recipe courtesy of Food Network Kitchen

Squash Soup

Recipe courtesy of Alton Brown

Lentil Soup

Recipe courtesy of Giada De Laurentiis

Broccoli Cheese Soup

Recipe courtesy of Ree Drummond

Butternut Squash Soup

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories