French Mussel Bisque Recipes

CLASSIC FRENCH MUSSELS

Classic French Mussels image

Provided by George Duran

Time 25m

Yield 2 servings

Number Of Ingredients 10

Ingredients

3 tablespoons extra-virgin olive oil
2 shallots, finely chopped
4 garlic cloves, finely chopped
2 pounds mussels, cleaned
1 cup dry white wine
1/2 cup heavy cream
4 tablespoons unsalted butter, cut into pieces
1/2 bunch fresh parsley, chopped
Kosher salt
Crusty bread, to serve

Steps:

Heat the olive oil in a large pot over medium-high heat. Add the shallots and garlic and cook until softened, about 5 minutes. Add the mussels, wine, cream, butter, and parsley and season well with salt. Give it a good stir, cover the pot, and cook until mussels open and are cooked through, about 10 to 15 minutes. Divide the mussels and the juices between 2 bowls and serve with the crusty bread.

PATTI'S MUSSELS A LA MARINIERE

Patti's Mussels a la Mariniere image

This dish is reminiscent of dining in an outdoor cafe in the south of France. Serve with crusty bread, and a nice chilled glass of white wine. This exact recipe can also be used for clams.

Provided by Patti

Categories World Cuisine Recipes European French

Time 25m

Yield 6

Number Of Ingredients 9

Ingredients

50 fresh mussels, scrubbed and debearded
2 tablespoons extra virgin olive oil
5 cloves garlic, minced
1 cup white wine
2 tablespoons margarine or butter
3 green onions, chopped
1 bunch fresh parsley, chopped
3 roma (plum) tomatoes, chopped
salt and pepper to taste

Steps:

Place mussels in a large bowl with cold water to cover. Let them soak for about 20 minutes to remove any dirt or sand.
Heat olive oil in a large stockpot over medium-low heat. Add garlic, and saute for one minute, but do not brown. Add the chopped green onion and tomatoes, and cook until almost tender. Pour in the white wine, and stir in the parsley and butter. Bring to a boil, and allow to boil until the liquid has reduced by half, about 15 minutes. Season with salt and pepper to taste.
Add the mussels to the pot, cover and allow to cook until the shells are opened, about 10 minutes. Transfer the mussels and sauce to a large serving bowl, discarding any unopened shells. Bon appetit!

Nutrition Facts : Calories 161 calories, Carbohydrate 5.7 g, Cholesterol 17.9 mg, Fat 8.7 g, Fiber 0.9 g, Protein 7.7 g, SaturatedFat 1.3 g, Sodium 150.6 mg, Sugar 2.2 g

MUSSEL AND FENNEL BISQUE

Mussel and Fennel Bisque image

Provided by Rick Rodgers

Categories Soup/Stew Milk/Cream Sauté Dinner Lunch Mussel Fennel Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 6 servings

Number Of Ingredients 14

Ingredients

2 pounds mussels, scrubbed, debearded
1 cup dry white wine
4 cups (about) bottled clam juice or low-salt chicken broth
3 tablespoons butter, divided
2 1/2 cups 1/2-inch cubes fresh fennel bulbs, divided, fennel fronds chopped and reserved for garnish
1/4 cup 1/4-inch cubes peeled carrot
1/2 cup chopped shallots (about 2 large)
1/4 cup long-grain rice
1 teaspoon tomato paste
1/2 teaspoon dried thyme
1 bay leaf
1 cup heavy whipping cream
1 tablespoon brandy
Chopped fresh parsley (optional)

Steps:

Combine mussels and wine in large pot. Cover; bring to boil. Boil until mussels open, about 5 minutes (discard any that do not open). Using tongs, transfer to large bowl. Pour cooking liquid through strainer set over 8-cup measuring cup. Add enough clam juice to cooking liquid to measure 5 cups. Remove mussels from shells; place in small bowl. Discard shells. Cover mussels and chill until ready to use, up to 8 hours. Melt 2 tablespoons butter in large saucepan over medium heat. Add 1 1/2 cups fennel cubes and carrot; sauté until fennel is slightly softened, about 10 minutes. Add shallots; sauté until soft, about 4 minutes. Add clam juice mixture, rice, tomato paste, thyme, and bay leaf. Bring to boil. Reduce heat to medium-low; partially cover and simmer until rice is tender, stirring occasionally, about 25 minutes. Discard bay leaf. Cool slightly. Working in batches, puree in blender. Return to saucepan.
Meanwhile, melt 1 tablespoon butter in small nonstick skillet over medium heat. Add 1 cup fennel cubes; sauté until crisptender, about 7 minutes. Season with salt and pepper. Remove from heat. do ahead Bisque mixture and sautéed fennel can be made 8 hours ahead. Cool slightly. Chill bisque mixture uncovered until cold, then cover and keep chilled. Cover and chill fennel. Bring bisque mixture to simmer before continuing.
Add whipping cream, brandy, and mussels to bisque mixture; bring to simmer. Season to taste with salt and pepper. Ladle bisque into 6 bowls. Sprinkle sautéed fennel cubes atop bisque. Garnish with chopped fennel fronds and parsley, if desired.
What to drink:
Try a crisp white wine with the bisque. We like the very affordable Snoqualmie 2007 Sauvignon Blanc ($8) from Washington State.

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