Mussel And Fennel Bisque

1. 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. 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. 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. 4

   Try a crisp white wine with the bisque. We like the very affordable Snoqualmie 2007 Sauvignon Blanc ($8) from Washington State.

* Per serving · 4 servings · Values may vary.