Description
Ina Garten’s French Mussel Bisque whisks diners straight to coastal France with its luxurious blend of fresh mussels and creamy broth. Maritime elegance shines through this classic recipe, inviting you to savor each spoonful of rich, oceanic comfort.
Ingredients
Scale
Main Ingredients:
- 3 lb (1.36 kg) fresh mussels, cleaned
- 1 (750-milliliter) bottle dry white wine, divided
Aromatic Vegetables:
- 1½ cups (225 g) chopped yellow onion (2 onions)
- 1 large leek, white and light green parts, cleaned and chopped
- 2 carrots, chopped
- 4 teaspoons (4 cloves) minced garlic
Dairy, Herbs, and Seasonings:
- 6 tablespoons (85 g) butter
- 1½ cups (360 milliliters) half-and-half
- 1 cup (240 milliliters) heavy cream
- 4 whole canned plum tomatoes, chopped
- 2 tablespoons minced fresh parsley or dill
- ½ teaspoon saffron threads
- Kosher salt and freshly ground black pepper
Instructions
- Initiate the seafood preparation by combining water and wine in a spacious, shallow cooking vessel. Bring the liquid to a rolling boil, then carefully introduce the mussels. Cover and simmer over moderate heat for approximately 5 minutes until the shellfish fully open.
- Carefully remove any unopened mussels, which should be discarded. Extract the cooked meat from the shells and set aside. Meticulously strain the aromatic cooking liquid through a fine cheesecloth-lined sieve, reserving of the flavorful broth.
- Select a heavy-bottomed pot and gently melt butter over medium temperature. Introduce a medley of finely chopped onion, leek, carrots, and minced garlic. Sprinkle in saffron, salt, and black pepper, then sauté while stirring intermittently for 5 minutes.
- Reduce the heat to low, cover the pot, and allow the vegetables to soften and develop depth of flavor for 20 minutes. Incorporate diced tomatoes and briefly cook for 1 minute to enhance their natural sweetness.
- Pour the reserved cooking liquid and remaining wine into the vegetable mixture. Elevate the temperature to create a brief boil, then immediately reduce to a gentle simmer. Let the mixture reduce and meld flavors for 5 minutes.
- Gently fold the reserved mussel meat into the stew. Carefully introduce half-and-half and heavy cream, warming the mixture without allowing it to reach a full boil. Finish by incorporating fresh parsley or dill, and season with additional salt and pepper to taste.
Notes
- Freshness Matters: Choose live, tightly closed mussels from a reputable seafood market to guarantee the best taste and safety for your seafood stew.
- Vegetable Slow Dance: Gently coax out natural sweetness by sautéing onions, leeks, and carrots at a low temperature, creating a rich flavor foundation.
- Liquid Gold Filtering: Carefully strain the cooking liquid to remove any hidden sand or shell fragments, ensuring a silky-smooth dining experience.
- Creamy Technique: Introduce cream and half-and-half gradually over low heat, preventing unwanted curdling and maintaining a luxurious, velvety texture.
- Seasoning Symphony: Build flavor layers by tasting and adjusting salt incrementally, respecting the natural brininess mussels bring to the dish.
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Category: Dinner, Appetizer
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 1 serving (approximately 2 cups)
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 95mg