French Mussel Bisque

Name: French Mussel Bisque
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 2 carrots, chopped; 750 milliliters dry white wine, divided; 2 Tbsps minced fresh parsley or dill; 4 cloves teaspoons minced garlic; 355 milliliters half-and-half; 237 milliliters heavy cream; 6 servings Kosher salt and freshly ground black pepper; 1 large leek, white and light green parts, cleaned and chopped; 1 kilograms fresh mussels, cleaned; 4 whole canned plum tomatoes, chopped; 1 teaspoons saffron threads; 6 Tbsps (3/4 stick) unsalted butter; 355 milliliters chopped yellow onion (2 onions)

The recipe French Mussel Bisque could satisfy your Mediterranean craving in approximately 50 minutes. This recipe serves 6. One serving contains 562 calories, 18g of protein, and 36g of fat. It is a good option if you're following a gluten free, primal, and pescatarian diet. Head to the store and pick up onion, half-and-half, kosher salt and pepper, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. 1 person found this recipe to be scrumptious and satisfying. It works well as a rather expensive main course.

Instructions

Watch how to make this recipe.

Bring 1 1/2 cups water and 1 cup of the wine to a boil in a large, shallow pot.

Ingredients you will need

Water

Wine

Equipment you will use

Pot

Add the mussels, cover the pot, and cook over medium heat for 5 minutes, until the mussels open. When the mussels are cool enough to handle, separate the mussels from the shells and set aside, discarding the shells and any mussels that didn't open. Strain the cooking liquid through a cheesecloth-lined sieve into a bowl and reserve.

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Mussels

Pasta Shells

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Cheesecloth

Sieve

Bowl

Pot

Meanwhile, melt the butter in another large heavy-bottomed pot over medium heat.

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Butter

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Pot

Add the onions, leek, carrots, garlic, saffron, 2 teaspoons salt, and 1 teaspoon pepper and saute, stirring occasionally, for 5 minutes. Reduce the heat to low, cover, and cook for 20 minutes.

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Carrot

Saffron

Garlic

Onion

Pepper

Leek

Salt

Add the tomatoes and cook for another minute.

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Tomato

Add 2 cups of the reserved cooking liquid (discard the rest) and the rest of the wine, bring to a boil, lower the heat, and simmer uncovered for 5 minutes.

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Wine

Add the reserved mussels, the half-and-half, and the cream.

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Mussels

Cream

Heat until just heated through but not boiling. Stir in the parsley or dill, 1 teaspoon salt, and 1/2 teaspoon pepper.

Ingredients you will need

Parsley

Pepper

Dill

Salt

Serve hot.

Equipment

Ingredients

Servings:

carrots, chopped 750milliliters

dry white wine, divided 2Tbsps

minced fresh parsley or dill 4cloves

teaspoons minced garlic 355milliliters

half-and-half 237milliliters

heavy cream 6servings

Kosher salt and freshly ground black pepper 1large

leek, white and light green parts, cleaned and chopped 1kilograms

fresh mussels, cleaned 4

whole canned plum tomatoes, chopped 1teaspoons

saffron threads 6Tbsps

(3/4 stick) unsalted butter 355milliliters

chopped yellow onion (2 onions)

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Lapis Luna Chardonnay. It has 4.7 out of 5 stars and a bottle costs about 13 dollars.