Blue Moonandreg; Shellfish Soup
Serves: 5
Keyon Hand
1 January 1970
Based on User reviews:
44
Spice
58
Sweetness
46
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 pinch
Saffron1 tsps
Coriander450 g
Clam (littleneck)450 g
Mussel450 g
King Crab Legs1 cup
Roasted Red Pepper1 cup
Orange Juice1 cup
Mayonnaise60 g
OilDirections:
1
Description On a cool spring evening, warm up with this shellfish soup, Blue Moon orange fennel broth, spicy red pepper rouille, and grilled bread
2
Pairing The subtle citrus flavors Blue Moon Belgian White* pair nicely with seafood
3
Saute fennel, red pepper, and onion in oil until soft
4
Add Blue Moon Belgian White*, saffron, coriander, tomatoes, and water
5
Simmer 1 hour
6
Add clams and mussels
7
Simmer for additional 10 minutes
8
Add shrimp
9
Cook 5 minutes then add crab and cook until warm
10
To make the rouille, put roasted red peppers and orange juice in a blender
11
Puree then add mayo
12
Separate seafood evenly into 4 bowls
13
Top with broth and fennel then drizzle rouille over top of soup
14
* Belgian-Style Wheat Ale