Mussel-and-Spinach Bisque Recipe

Name: Mussel-and-Spinach Bisque
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces baby spinach; 1 cup dry white wine; 1 cup water; 3 bay leaves; 4 pounds mussels, scrubbed; 1 1/2 tablespoons unsalted butter; 2 medium shallots, minced; 3 tablespoons all-purpose flour; One 8-ounce bottle clam juice; 2 teaspoons tomato paste; Pinch of saffron threads, crumbled; 2 1/2 cups milk; 1 1/2 cups heavy cream; Salt and freshly ground white pepper

Servings: persons

6 ounces baby spinach
1 cup dry white wine
1 cup water
3 bay leaves
4 pounds mussels, scrubbed
1 1/2 tablespoons unsalted butter
2 medium shallots, minced
3 tablespoons all-purpose flour
One 8-ounce bottle clam juice
2 teaspoons tomato paste
Pinch of saffron threads, crumbled
2 1/2 cups milk
1 1/2 cups heavy cream
Salt and freshly ground white pepper

1
In a saucepan of boiling water, cook the spinach until just wilted, 30 seconds.
2
Drain and spread on a baking sheet to cool, then gently squeeze out the excess water.
3
In a large pot, bring the wine and water to a boil with the bay leaves.
4
Add the mussels, cover and cook over high heat, shaking the pot a few times, until the mussels open, about 5 minutes.
5
Transfer the mussels to a large, rimmed baking sheet to cool.
6
Carefully pour the mussel cooking liquid into a glass measuring cup, stopping before you reach the grit at the bottom; discard the bay leaves.
7
Remove the mussels from their shells.
8
In a large saucepan, melt the butter.
9
Add the shallots and cook over moderate heat until softened, about 5 minutes.
10
Stir in the flour.
11
Gradually whisk in the reserved mussel cooking liquid and the clam juice.
12
Bring to a boil, whisking.
13
Whisk in the tomato paste and the saffron and simmer over low heat, whisking occasionally, until no floury taste remains, about 10 minutes.
14
Stir in the milk and cream and simmer for 5 minutes.
15
Stir in the spinach and mussels and season with salt and pepper.
16
Ladle into bowls and serve.

490

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: 6 ounces baby spinach, 1 cup dry white wine, 1 cup water, 3 bay leaves, and more.

Yes, Mussel-and-Spinach 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-Spinach Bisque

How did you like this recipe?

Frequently Asked Questions