1 tablespoon extra virgin olive oil 3 cloves garlic, peeled and sliced thinly 1 pound fresh mussels, cleaned and bearded* 1 pinch saffron threads 2 cups dry white wine or vermouth 1 teaspoon kosher salt 26 ounces tomato pur�e 3-4 large sprigs fresh basil 1 cup water 1 pound very large shrimp (16 - 20 count), peeled, deveined, cut in half lengthwise 1 pound sea scallops, dried, tough mussel removed 1 crusty baguette, about 1 pound, cut in cubes for dunking
294 Calories (15% from fat) • carb. 15g • pro. 35g • fat 5g • sat. fat 1g • chol. 139mg • sod. 629mg • calc. 66mg • fiber 1g
Heat oil in the Cuisinart® Fondue Pot on setting 4-½. Add the sliced garlic, and cook until lightly browned, about 1 minute. Add mussels, saffron, and wine to pan. Cook, stirring occasionally, until mussels are opened, 3 to 4 minutes. Remove mussels from pan. Add salt, tomato purée, basil, and water to pan. Raise the temperature to Setting 6 and bring to a boil. Reduce temperature to Setting 3-½, and simmer for 10 minutes. Remove mussels from their shells; discard mussel shells. Remove basil from sauce. If sauce is too thick, thin with a little water. To serve Seafood Bouillabaisse Fondue, skewer shrimp, scallop, or mussels onto fondue forks and dip into Bouillabaisse Sauce. Cook shrimp and scallops until they are firm, but not tough. Cook mussels just to heat through; they are already cooked and will toughen with too much heat. Skewer and dip cubes of crusty baguette in sauce.