Mussel and Fennel Bisque

Ingredients

• 1 teaspoon tomato paste
• 2 ½ cups 1/2-inch cubes fresh fennel bulbs
• 4 cups (about) bottled clam juice or low-salt chicken broth
• ½ cup chopped shallots (about 2 large)
• ¼ cup 1/4-inch cubes peeled carrot
• ¼ cup long-grain rice
• 3 tablespoons butter
• + 7 more ingredients
• • 1 cup dry white wine
  • 2 pounds mussels
  • fresh parsley
  • 1 tablespoon brandy
  • 1 cup heavy whipping cream
  • 1 bay leaf
  • ½ teaspoon dried thyme

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. ...

View full recipe at Epicurious