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