Description
French mussel bisque from Ina Garten delivers rich coastal elegance. Creamy seafood comfort emerges through classic French techniques, inviting you to savor maritime sophistication in each luxurious spoonful.
Ingredients
Scale
- 3 lb (1.36 kg) fresh mussels, cleaned
- 1 (750 ml) dry white wine, divided
- 1½ cups (225 g) yellow onion, chopped (2 onions)
- 1 large leek, white and light green parts, cleaned and chopped
- 2 carrots, chopped
- 4 tsp (4 cloves) minced garlic
- 6 tbsps (85 g) butter
- 1½ cups (360 ml) half-and-half
- 1 cup (240 ml) heavy cream
- 4 whole canned plum tomatoes, chopped
- 2 tbsps minced fresh parsley or dill
- ½ tsp saffron threads
- Kosher salt and freshly ground black pepper
Instructions
- Mussel Preparation: Combine water and wine in a shallow cooking vessel, bringing the liquid to a vigorous boil. Introduce mussels, cover, and simmer for 5 minutes until shellfish open completely.
- Flavor Extraction: Discard unopened mussels. Remove meat from shells and strain cooking liquid through a fine-mesh sieve, preserving the aromatic broth meticulously.
- Vegetable Foundation: In a heavy-bottomed pot, melt butter and sauté onion, leek, carrots, and garlic with saffron, salt, and black pepper. Allow vegetables to develop rich flavor and soften for 20 minutes, incorporating diced tomatoes briefly.
- Liquid Integration: Combine reserved cooking liquid and remaining wine with vegetable mixture. Bring to a quick boil, then reduce to a gentle simmer for 5 minutes to meld flavors intensely.
- Final Composition: Fold reserved mussel meat into the stew. Carefully introduce half-and-half and heavy cream, warming without boiling. Finish with fresh parsley or dill, adjusting seasoning to personal preference.
Notes
- Mussel Freshness Check: Discard any mussels that remain closed after cooking, as they might be spoiled and unsafe to consume.
- Saffron Infusion Tip: Crush saffron threads between your fingers before adding to release maximum flavor and vibrant color into the bisque.
- Cream Incorporation Technique: Add cream slowly and stir gently to prevent curdling, maintaining a smooth and luxurious texture throughout the soup.
- Wine Selection Advice: Choose a dry white wine like Sauvignon Blanc or Pinot Grigio that complements the delicate seafood flavor without overpowering the dish.
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Category: Dinner, Appetizer
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 370
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 80 mg