The Hill's mussel broth recipe

This recipe comes courtesy of chefs Derek Harris and Ben Sanders from The Hill Seafood & Chop House, which is located at 123 Kercheval Avenue in Grosse Pointe Farms. For more information on the restaurant, visit

Servings: 10
Prep time: 30 minutes
Start to finish: 55 minutes

2 tablespoons Saffron
1/2 cup chili threads
3 cans tomato juice
1 can artichokes and juice
2 cans chopped sea clame and juice
5 each leeks
2 each fennel
5 tablespoons garlic, minced
8 each 4x5 tomato
2 cups white wine
1 quart water
2 tablespoons Old Bay Seafood seasoning
2 tablespoons Tabasco sauce
1/2 cup sugar
3 tablespoons clam base
Salt and pepper to taste

Open all cans and combine with water in separate container (including artichoke can liquid).
Mince leeks. Dice fennel, tomato flesh and artichokes.
Blend tomato scraps and core and strain into other liquids.
Saute veg in big pot with minimal oil needed.
Add garlic and deglaze with white wine.
Add saffron and cut up chili threads.
Pour in combined liquids and bring to boil.
Add clam base, sugar, Old Bay and Tabasco.
Season to taste with salt and pepper, adding additional sugar or previous seasonings if needed.