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Mussel and Fennel Bisque


Mussel and Fennel Bisque Recipe

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)
Directions:
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