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; 363 milliliters half-and-half; 238 milliliters heavy cream; 6 servings Kosher salt and freshly ground black pepper; 1 large leek, white and light green parts, cleaned and chopped; 694 grams fresh mussels, cleaned; 4 whole canned plum tomatoes, chopped; 1 teaspoons saffron threads; 6 Tbsps (3/4 stick) unsalted butter; 240 grams chopped yellow onion (2 onions)

You can never have too many main course recipes, so give French Mussel Bisque a try. Watching your figure? This gluten free, primal, and pescatarian recipe has 563 calories, 18g of protein, and 35g of fat per serving. This recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up mussels, butter, leek, and a few other things to make it today. A couple people really liked this Mediterranean dish. From preparation to the plate, this recipe takes approximately 50 minutes. Mussel Bisque, Mussel Bisque, and Mussel-and-Spinach Bisque are very similar to this recipe.

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.

Ingredients you will need

Mussels

Pasta Shells

Equipment you will use

Cheesecloth

Sieve

Bowl

Pot

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

Ingredients you will need

Butter

Equipment you will use

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.

Ingredients you will need

Carrot

Saffron

Garlic

Onion

Pepper

Leek

Salt

Add the tomatoes and cook for another minute.

Ingredients you will need

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.

Ingredients you will need

Wine

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

Ingredients you will need

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 363milliliters

half-and-half 238milliliters

heavy cream 6servings

Kosher salt and freshly ground black pepper 1large

leek, white and light green parts, cleaned and chopped 694grams

fresh mussels, cleaned 4

whole canned plum tomatoes, chopped 1teaspoons

saffron threads 6Tbsps

(3/4 stick) unsalted butter 240grams

chopped yellow onion (2 onions)

Recommended wine: Riesling, Rose Wine, Muscadet

Riesling, rosé Wine, and Muscadet are my top picks for Mussels. Muscadet is a classic pairing, but many crisp dry whites will work. If the mussels are cooked with tomatoes, opt for a rosé. If the mussels are on the spicy side, try Riesling. You could try Barefoot Bubbly Extra Dry. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 15 dollars per bottle.

Barefoot Bubbly Extra Dry

Barefoot Bubbly Extra Dry Champagne offers aromas of ripe apple complemented by hints of citrus. Toasty flavors complement the creamy, lingering finish. Best served chilled (36-40 °F), this bubbly is perfectly balanced with multiple layers of fruit to delight the palate.