Quick Bouillabaisse Pasta

Quick Bouillabaisse Pasta
Photo by Beau Gustafson


  • 12 medium mussels, cleaned and debearded
  • 1 tablespoon olive oil
  • 1 (8-ounce) bottle clam juice
  • ½ teaspoon herbes de Provence
  • 8 ounces medium shrimp, peeled and deveined
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 (8-ounce) halibut fillet, cut into 1-inch pieces
  • + 5 more ingredients
    • 1 teaspoon bottled minced garlic
    • Chopped fresh basil (optional)
    • 2 teaspoons all-purpose flour
    • 1 (9-ounce) package refrigerated fettuccine
    • ¼ teaspoon ground turmeric

Cook refrigerated fettuccine according to package directions, omitting salt and fat. Drain and keep warm.Heat oil in large nonstick skillet over medium-high heat. Add garlic to pan; cook 1 minute. Add flour to pan; cook 30 seconds, stirring constantly with a whisk. Stir in herbes de Provence, tur...

View full recipe at My Recipes


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