Yield:: 4 servings

Ingredients

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

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

My Private Notes

Name: Blue Moonandreg; Shellfish Soup
Yield: 4 servings
Ingredients: 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