4. Add flour and stir until a roux is created. 5. Add clam juice and fish stock and bring roux to a simmer. 6. Add diced potatoes. 7. Add mussels and cover. 8. Steam mussels just until they open.
Recipe developer Anna Theoktisto brings us ... In this absolutely striking seafood stew, a deeply flavored broth is made from clam juice, chiles, tomatoes, saffron, and fennel in three forms.