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Home > Recipes > Mussel Recipes > Summer Tomato Bouillabaisse with Basil Rouille
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Makes 6 servings
25 minutes
30 minutes


    • 4 garlic cloves, divided
    • 1/2 cup (packed) fresh basil leaves
    • 1/4 cup mayonnaise
    • 5 tablespoons extra-virgin olive oil, divided
    • 2 anchovy fillets packed in oil, drained
    • 1 tablespoon fresh lemon juice
    • 4 cups (about 1 1/3 pound) cherry tomatoes
    • 1 small fennel bulb, trimmed, halved, thinly sliced
    • Kosher salt and freshly ground black pepper
    • 1/4 cup dry white wine
    • 1 8-ounce bottle clam juice
    • 3 pounds mixed shellfish (such as littleneck clams, cockles, mussels), scrubbed
    • 2 tablespoons chopped fresh flat-leaf parsley
    • Crusty bread, sliced (for serving)


    1. Mince or finely grate 2 garlic cloves and transfer to a blender. Add basil, mayonnaise, 3 tablespoons oil, anchovies, and lemon juice. Purée until smooth. Transfer basil rouille to a small bowl, cover, and chill.
    2. Heat remaining 2 tablespoons oil in a large heavy pot over medium-high heat. Add tomatoes and fennel; season with salt and pepper and cook, stirring occasionally, until tomatoes burst, about 10 minutes.
    3. Slice remaining 2 garlic cloves and add to pot. Cook, stirring often, until garlic becomes fragrant, about 1 minute. Pour in wine and cook, stirring often, until almost absorbed, about 1 minute. Add clam juice and 4 cups water and bring to a boil. Add shellfish and cook, covered, until opened (discard any that do not open), about 3 minutes. Stir in parsley. Spread basil rouille on bread and serve alongside.