Theodore received a gift of Bon Appetit magazine recently. He decided to cook us one of the recipes that he came across as he was looking in it. It was for a bouillabaise. This stew of sorts included lots of mussels, which is one of his favorite seafoods. First, he made a broth with fish stock, wine, onion, and a variety of spices such as thyme and saffron. He also made a rouille or a red-pepper spread that we put on some toast as well as mixed into the broth at the very end for additional flavor. The mussels were steamed and then soaked in the broth for a few minutes and my mother, Theodore and I enjoyed an amazing feast. It seems like Theodore gets better every time that he cooks a meal!

 

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