Bouillabaisse #3

1 1/2 lb Mussels, cut in pieces 2 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 Bay leaf

4 tb + 2 tsp butter 2 tb Soy sauce

5 Garlic cloves, crushed 2 qt Water

2 Onions, sliced 12 Slices french bread

1 Carrot, sliced

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.
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