Mussel And Fennel Bisque Recipe

Name: Mussel And Fennel Bisque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
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; saute until fennel is slightly softened, about 10 minutes. Add shallots; saute 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.
2
Meanwhile, melt 1 tablespoon butter in small nonstick skillet over medium heat. Add 1 cup fennel cubes; saute until crisptender, about 7 minutes. Season with salt and pepper. Remove from heat. do ahead Bisque mixture and sauteed 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.
3
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 sauteed fennel cubes atop bisque. Garnish with chopped fennel fronds and parsley, if desired.
4
Try a crisp white wine with the bisque. We like the very affordable Snoqualmie 2007 Sauvignon Blanc ($8) from Washington State.

725

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Mussel And Fennel 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.

Mussel And Fennel Bisque

How did you like this recipe?

Frequently Asked Questions