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Mussel Bisque

Mussel Bisque Recipe

  • 2 cups water
  • 3 cups dry white wine
  • 3 pounds mussels, rinsed and bearded
  • 1 stick butter
  • 1 large onion, chopped
  • 1 large leek, white part and 2/3 green part, cleaned and minced
  • 2 carrots, minced
  • 4 cloves garlic, minced
  • 3 medium tomatoes, seeded and chopped
  • 2 tablespoons chopped fresh dill
  • 3 tablespoons chopped fresh basil
  • 2 cups light cream
  • 1 cup heavy cream
  • Salt and fresh ground pepper
  • Directions1. Pour water and one cup wine into large pan. Add mussels, cover pan and steam until mussels are open, about 3-5 minutes. Discard any mussels that do not open and cool. When cool enough to handle, remove mussel meat from shell and set aside. Save 3 cups of cooking liquid and set aside.
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