Mussel Bisque
The recipe Mussel Bisque can be made in roughly 45 minutes. This main course has 744 calories, 18g of protein, and 57g of fat per serving. This recipe serves 6. For $3.5 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. 58 people have made this recipe and would make it again. It is a good option if you're following a gluten free, primal, and pescatarian diet. It is brought to you by Framed Cooks. If you have heavy cream, leek, water, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 79%, which is solid. Similar recipes include Mussel Bisque, Mussel Bisque With Saffron, and Mussel and Fennel Bisque.
Servings: 6
Ingredients:
1 stick butter
2 carrots, minced
3 cups dry white wine
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh dill
4 cloves garlic, minced
Salt and fresh ground pepper
1 cup heavy cream
1 large leek, white part and 2/3 green part, cleaned and minced
2 cups light cream
3 pounds mussels, rinsed and bearded
1 large onion, chopped
3 medium tomatoes, seeded and chopped
2 cups water
Equipment:
frying pan
pot
Cooking instruction summary:
1. Pour water and one cup wine into large pan. Add mussels, cover pan and steam until mussels are open, about 3-5 minutes. Discard any mussels that do not open and cool. When cool enough to handle, remove mussel meat from shell and set aside. Save 3 cups of cooking liquid and set aside.2. Melt butter in large stock pot over high heat and add onion, leek, carrots and garlic. Saute for 5 minutes, reduce heat to low, cover pot and and cook for 25 minutes, stirring every 5 minutes or so.3. Add tomatoes and cook for 5 more minutes. Add remaining wine to mussel cooking liquid, add to pot and heat to boiling. Reduce heat and simmer uncovered for 15 minutes.4. Add herbs, then creams, then mussel meats. Season to taste with salt and pepper and heat just until soup is heated through. Serve with salad and nice crusty bread.
Step by step:
1. Pour water and one cup wine into large pan.
2. Add mussels, cover pan and steam until mussels are open, about 3-5 minutes. Discard any mussels that do not open and cool. When cool enough to handle, remove mussel meat from shell and set aside. Save 3 cups of cooking liquid and set aside.
3. Melt butter in large stock pot over high heat and add onion, leek, carrots and garlic.
4. Saute for 5 minutes, reduce heat to low, cover pot and and cook for 25 minutes, stirring every 5 minutes or so.
5. Add tomatoes and cook for 5 more minutes.
6. Add remaining wine to mussel cooking liquid, add to pot and heat to boiling. Reduce heat and simmer uncovered for 15 minutes.
7. Add herbs, then creams, then mussel meats. Season to taste with salt and pepper and heat just until soup is heated through.
8. Serve with salad and nice crusty bread.
Nutrition Information:
covered percent of daily need
