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Mussel and Fennel Bisque

Mussel and Fennel Bisque
Photo by Marcus Gaab

Ingredients

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

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

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