Mussel Bisque

Name: Mussel Bisque
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 2kg mussels; 1 celery branch, chopped; 1 carrot, chopped; 1 shallot, chopped; 3 garlic cloves, chopped; 2 tbsp of butter; 1 leek, chopped; A pinch of saffron; A handful of parsley; 1 tsp of herbs de Provence; 25cl white wine; 2 tomatoes, chopped; 50cl shellfish stock; 15cl single cream

Drogo

Servings

Prep Time

10 minutes

Cook Time

30 minutes

This indulgent mussel bisque brings together juicy, freshly steamed mussels with a rich and creamy sauce inspired by the flavours of Provence. Tomatoes, vegetables, cream and aromatic spices create a beautifully smooth base, while the natural sweetness of the mussels adds wonderful depth and a delicate taste of the sea. Finished with fresh herbs, this comforting mussel soup is perfect for a relaxed lunch or satisfying dinner, transporting you straight to the sun-soaked landscapes of southern France.

Serve this mussel bisque with crispy homemade fries for dipping into every last drop of the rich, creamy sauce. The combination of tender mussels, aromatic vegetables and vibrant Provençal flavours makes this mussel soup a delicious choice for seafood lovers. Simple yet luxurious, it’s an impressive dish that captures the essence of Mediterranean-style cooking while remaining wonderfully comforting and easy to enjoy.

Ingredients

Mussel Bisque

2kg mussels
1 celery branch, chopped
1 carrot, chopped
1 shallot, chopped
3 garlic cloves, chopped
2 tbsp of butter
1 leek, chopped
A pinch of saffron
A handful of parsley
1 tsp of herbs de Provence
25cl white wine
2 tomatoes, chopped
50cl shellfish stock
15cl single cream

Directions

Method

Clean the mussels by scraping them under a trickle of water. Discard any that have already opened.
Melt the butter in a large saucepan, and add chopped shallots, carrots, celery, leek and garlic. Cook for about 5 min at medium-high heat until reduced.
Add saffron, parsley, Provence herbs, and cook for 2 more minutes.
Add chopped tomatoes, white wine and shellfish stock. Season with salt and pepper. Bring to a boil and leave it to simmer for about 15 to 20 minutes.
Add mussels and cream, and cook for another 5 minutes or until all mussels have opened.
Serve the mussels with the sauce piping hot with home fries.