Prawn and Mussel Bouillabaisse

Prawn and Mussel Bouillabaisse


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If you can’t get enough of seafood, this Prawn and Mussels Bouillabaisse recipe is definitely for you! Who doesn’t love mussels, clams, shrimp, and scallops in one dish? This recipe is not only perfect for seafood lovers, it’s for perfect for pot lucks and family gatherings. Impress your guest with a taste of French cooking with this Prawn and Mussel Bouillabaisse recipe!

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Time needed

10-15 min preparation + 20-25 min cooking

Serving Size / Yield

4-6 servings


  • 4 cloves of garlic, chopped
  • 1 celery, finely minced
  • 1 small onion, finely chopped
  • 2 tablespoons of fresh parsley
  • 2 tablespoons of olive oil
  • 1 tablespoon of saffron
  • 1 pinch of hot pepper flakes
  • 1 cup of white wine
  • 15 oz. of crushed tomatoes
  • 3 cups of fish stock
  • 1 pound of mussels
  • 1 pound of clams, cleaned
  • 1 pound of shrimp, peeled and deveined
  • 6 scallops, quartered
  • Salt and pepper to season

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Using a large soup pot, drizzle a good amount of olive oil over medium high heat. Add the chopped onions, garlic, saffron, celery, hot pepper flakes and parsley and cook until the vegetables are softened and translucent. Be sure to season the vegetables with salt and pepper.
When the vegetables are softened and translucent, add white wine to the vegetables and let it cook for a good minute. Add the crushed tomatoes and fish stock to the mixture and bring it to a boil for about 10 minutes. Season the mixture with salt and pepper if necessary.
Once the liquids are incorporated into the mixture, add the seafood and cover with a lid. Cook the seafood for about 5-10 minutes or until the shellfish has opened and the shrimp and scallops are firm.
On a serving plate, garnish the dish with parsley.
Bon Appetit!

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