Muscles Provencales

I was delighted to stumble across muscles in the frozen seafood department at the Food Lion. This opened the doors for one of my favorite meals, Muscles Provencales! This is a flexible seafood meal whose base is a delightful Tomato-Safron base.

First, and most important is to make your own seafood stock. I use the shells from about a pound of shrimp. Of course, save the shelled shrimp to toss in later.

My seafood Stock:
Shells, from shrimp,
1 large yellow onion, sliced or chopped
1 carrot, roughly sliced or chopped
1 celery stalk, roughly sliced or chopped
2 tablespoons tomato paste (optional)
2 sprigs thyme
Several sprigs parsley
1 bay leaf
10 to 15 whole peppercorns
1 teaspoons salt
4 cups of water.

Simmer for an hour. 30 minutes would be the minimum. Strain in a fine mesh strainer. Save half the stock to have it for the future.

Ingredients:
1/4 cup extra-virgin olive oil
2 teaspoons fresh thyme
2 teaspoons fresh oregano
1/4 teaspoon saffron
2 cloves garlic, minced
Zest from 1 orange
1 ay leaf
1/2 pound tomatoes, peeled and diced 2 cups (2 cans of petite diced is fine)
Seafood Stock
Freshly ground pepper
1 pound mussels, scrubbed
fresh parsley, finely chopped, for garnish

Heat the seasonings in the oil till fragrant. Toss in everything else, including the stock. I like using a large dutch oven for this, but any large pot will do. Bring to a boil and reduce to a simmer for at least 30 minutes. If using frozen muscles put them in first. One the liquid is hot again, add the shrimp. You can add any other seafood too. Tonight I added8 scallops ans a cut up fillet of halibut. Toss in the shrimp from the seafood stock too.

Cook the seafood till it is opaque, about 3 or 4 minutes.\Cook the seafood till it is opaque, about 3 or 4 minutes. You can serve this as is, but I have also served it on potatoes, rice and quinoa.

Serve with crusty bread.