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 The Mussels make a delicious broth flavored with white wine, spicy saffron, and vegetables–carrots, leeks, & onions.
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 Serve with crusty bread to soak up those flavors. |
 Very tasty |
 Also serve on a bed of rice with steamed mushrooms. |
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Bisque–Soup just for Seafood, Now that’s a Soup!
Although Bisque is traditionally a Seafood Soup, specifically shellfish, it can be made with chicken or other meats. However, to me that’s not what comprises a real bisque, so we’ll call it our soup just for seafood.
We start out with mussels steamed in wine, add a handful of aromatic vegetables simmered in butter, the winey mussel juices, and indeed a beautiful soup is created. Tomorrow those flavors will have joined hands and married one another, and I’ll most like add some steamed shrimp, and scallops, and if I had oysters on hand…well, you get the picture.
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Ingredientes
- 3 pounds of fresh mussels, cleaned
- 6 Tbsp unsalted butter (3/4 stick)
- 1 1/2 cups chopped yellow onions
- 2 carrots, chopped
- 4 tsp minced fresh garlic
- 1/2 tsp saffron threads
- 4 whole plum tomatoes (canned), chopped
- 1 1/2 cups half-and-half
- 1 cup heavy cream
- 2 Tbsp fresh parsley and/or dill minced (I used both)
- salt and black pepper
Direcciones
- Bring 1 1/2 cups of water and 1 cup of the wine to a boil in a large shallow pot. Add the mussels, cover, and cook over medium heat until the mussels openâabout 5 minutes. Discard any that did not open. After the mussels are cool enough to handle, separate them from the shells and set aside. Reserve the cooking liquidâI call it the mussel liquor. If necessary, strain it
- In a large heavy-bottomed pot, melt the butter over medium heat. Add the onions, leek, carrots, garlic, saffron, two tsp salt, & 1 tsp pepper. Saute, stirring occasionally for about 5 minutes. Reduce the heat to low, cover, and cook for 20 minutes. Next, add the tomatoes and cook for another minute or so. Add two cups of that reserved mussel liquor, and the rest of the white wine. Bring to a boil, lower the heat, and simmer uncovered for 5 minutes. Add the half-and-half and heavy cream, and the mussels. Just let this heat through. Do not boil. Stir in the parsley and dill, season to taste with salt and pepper. Get those bowls and plates out and serve!
