Provençale Shellfish Stew

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 14.5 ounce canned tomatoes diced undrained canned
• 1  celery stalk quartered
• 16 ounce bottled clam juice 
• 12 small clams scrubbed
• 2 teaspoons basil dried
• 0.5 teaspoon thyme leaves dried
• 0.3 cup parsley fresh chopped
• 2  garlic cloves peeled
• 1 tablespoon olive oil 
• 1 medium onion peeled quartered
• 0.3 cup orange juice 
• 1 teaspoon orange rind grated
• 0.3 teaspoon saffron threads 
• 1 pound shrimp deveined peeled

Equipment

• food processor
• dutch oven

Directions

1. Place onion, celery, and garlic cloves in a food processor, and pulse to chop.
2. Heat the oil in a Dutch oven over medium-high heat; add chopped vegetables.
3. Saute 5 minutes; stir in clam juice and tomatoes. Bring to a boil; add thyme, pepper, and saffron. Reduce heat to medium; cook 10 minutes.
4. Add shrimp and mussels; cook 3 minutes or until shrimp are done and mussels open. Discard any unopened mussels.
5. Remove from heat; stir in remaining ingredients.