French Mussel Bisque Recipe

Name: French Mussel Bisque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (750-ml) bottle dry white wine, divided; 3 pounds fresh mussels, cleaned; 6 tablespoons (3/4 stick) unsalted butter; 1 1/2 cups chopped yellow onion (2 onions); 1 large leek, white and light green parts, cleaned and chopped; 2 carrots, chopped; 4 teaspoons minced garlic (4 cloves); 1/2 teaspoon saffron threads; Kosher salt and freshly ground black pepper; 4 whole canned plum tomatoes, chopped; 1 1/2 cups half-and-half; 1 cup heavy cream; 2 tablespoons minced fresh parsley or dill

Servings: persons

1 (750-ml) bottle dry white wine, divided
3 pounds fresh mussels, cleaned
6 tablespoons (3/4 stick) unsalted butter
1 1/2 cups chopped yellow onion (2 onions)
1 large leek, white and light green parts, cleaned and chopped
2 carrots, chopped
4 teaspoons minced garlic (4 cloves)
1/2 teaspoon saffron threads
Kosher salt and freshly ground black pepper
4 whole canned plum tomatoes, chopped
1 1/2 cups half-and-half
1 cup heavy cream
2 tablespoons minced fresh parsley or dill

1
Bring 1 1/2 cups water and 1 cup of the wine to a boil in a large, shallow pot.
2
Add the mussels, cover the pot, and cook over medium heat for 5 minutes, until the mussels open.
3
When the mussels are cool enough to handle, separate the mussels from the shells and set aside, discarding the shells and any mussels that didn't open.
4
Strain the cooking liquid through a cheesecloth-lined sieve into a bowl and reserve.
5
Meanwhile, melt the butter in another large heavy-bottomed pot over medium heat.
6
Add the onions, leek, carrots, garlic, saffron, 2 teaspoons salt, and 1 teaspoon pepper and saute, stirring occasionally, for 5 minutes.
7
Reduce the heat to low, cover, and cook for 20 minutes.
8
Add the tomatoes and cook for another minute.
9
Add 2 cups of the reserved cooking liquid (discard the rest) and the rest of the wine, bring to a boil, lower the heat, and simmer uncovered for 5 minutes.
10
Add the reserved mussels, the half-and-half, and the cream.
11
Heat until just heated through but not boiling.
12
Stir in the parsley or dill, 1 teaspoon salt, and 1/2 teaspoon pepper.
13
Serve hot.

440

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (750-ml) bottle dry white wine, divided, 3 pounds fresh mussels, cleaned, 6 tablespoons (3/4 stick) unsalted butter, 1 1/2 cups chopped yellow onion (2 onions), and more.

Yes, French Mussel Bisque falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

French Mussel Bisque

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions