Mussel Bisque

Name: Mussel Bisque
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3
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

Author:

Drogo

Servings

3 - 4

Prep Time

10 minutes

Cook Time

30 minutes

Imagine juicy, freshly steamed mussels swimming in a rich, creamy bisque made from tomatoes, vegetables, cream, and aromatic spices. This dish is like a gateway to the lush landscapes of Provence. Topped with fresh herbs and served with homemade fries to enjoy every bit of this sun-soaked sauce, it's perfect for a laid-back yet satisfying meal.

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

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Directions

Method

Step 1, Clean the mussels by scraping them under a trickle of water. Discard any that have already opened.
Step 2, 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.
Step 3, Add saffron, parsley, Provence herbs, and cook for 2 more minutes.
Step 4, 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.
Step 5, Add mussels and cream, and cook for another 5 minutes or until all mussels have opened.
Step 6, Serve the mussels with the sauce piping hot with home fries.