½ pound mussels
1/4 cup white wine
3 tablespoons oil
Tails and shells from 1 pound shrimp
1/2 onion, 1” dice
1 carrot, 1” dice
1 large stalk celery, 1” dice
½ head fennel, 1” dice
6 cloves garlic, peeled and crushed
1 large Fresno pepper (or red jalapeño), seeded and minced
1 teaspoon fennel seed
1 teaspoon coriander seed
3 slices orange peel
1 1/2 tablespoons tomato paste
4 cups clam juice
1 (14 oz) can diced tomatoes
Mussel cooking liquid
Wash mussels with cold water and discard any that are open.
Heat a small sauté pan over low heat, add the mussels and white wine and cover with a lid. Steam for 5 to 7 minutes, or until the mussels open. If all of them open except a few, discard the ones that remain closed. Remove mussels from pan and place on plate to cool. Reserve the mussel cooking liquid for the shrimp broth.
When the mussels are cool, remove meats and save them for the aïoli. Discard shells.
For shrimp broth:
Place oil in large pot and set over medium-high heat. Add the shrimp shells and heads, onion, carrot, celery, fennel, garlic, Fresno peppers, fennel and coriander seeds and sweat until the vegetables are translucent and the shells are bright pink, stirring with a wooden spoon.
Add tomato paste, orange peel, fennel and coriander seeds and continue stirring until tomato paste is worked into vegetables and starts to brown.
Add clam juice, chopped tomatoes and mussel broth. Let simmer for 45 minutes to 1 hour.
Strain, reserving broth.