- prep: 0 hr
- cook: 0 hr
- total: 0 hr
Summary
This recipe adapted from Thomas Keller's "Bouchon" (Artisan, 2004)
Ingredients
- 2 tablespoons extra-virgin olive oil
- 8 ounces (about 1 3/4 cups) shallots, sliced 1/4-inch thick
- 4 ounces (about 1 cup) carrots, sliced 1/4-inch thick
- 1 head garlic, cloves separated, peeled, and smashed
- 8 ounces (about 2 cups) fennel, sliced 1/4-inch thick
- 1/4 cup tomato paste
- 1 pound (about 2 cups) plum tomatoes, cut into 1/4-inch cubes
- 1 cup dry white wine, such as sauvignon blanc
- 1/4 cup Pernod
- 20 sprigs fresh thyme
- 6 sprigs fresh parsley
- 8 sprigs fresh tarragon
- 3 dried bay leaves
- 1/2 teaspoon black peppercorns
- 6 cups homemade or store-bought low-sodium chicken stock
- 1 tablespoon saffron threads
- 1 pound mussels, washed
- 1 pound clams, such as Manila, washed
- 1 pound oysters, washed
Instructions
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Tags
Nutrition
Nutritional Info

- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 2106 % Daily Value *
- Total Fat: 52 g 79.31%
- Saturated Fat: 9 g 45.55%
- Trans Fat: 0 g %
- Cholesterol: 376 mg 125.49%
- Sodium: 7224 mg 301.02%
- Calcium: 1375 mg 137.52%
- Potassium: 7110 mg 203.13%
- Magnesium: 0 mg 0%
- Iron: 63 mg 350.61%
- Zinc: 0 mg 0%
- Total Carbohydrate: 217 g %
- Dietary Fiber: 34 g 135.64%
- Sugar: 61 g
- Protein: 177 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 6 g
- Omega 6 Fatty Acid: 4 g
- Vitamin A 696.29%
- Vitamin C 417.12%
- Vitamin D 1.13%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat6
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables30
- Exchange - Lean Meat21
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total8 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total37 oz-eq