Bouillabaisse

1 1/2 lb mussels, cut in pieces 2 ea stalks celery, sliced
1 c white wine 1 ts grated nutmeg
1 1/2 lb sole, cut in 1" pieces 1 ts basil
1 1/2 lb snapper, cut in 1" pieces 1 ts thyme
2 ts ground saffron 1 ea bay leaf
4 tb + 2 tsp butter 2 tb soy sauce
5 ea garlic cloves, crushed 2 qt water
2 ea onions, sliced 12 ea slices french bread
1 ea carrot, sliced
6 servings
Steam mussels 3-4 minutes. Dissolve saffron in warm wine; set aside.
Melt butter; add garlic, onion, carrot, celery, seasonings, and soy sauce.
Cover and simmer for 5 minutes. Add water and wine; bring to boiling; add
fish. Reduce heat and simmer for 10 minutes. Serve with toasted bread.
Serves 6
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