MUSSEL AND FENNEL BISQUE
Provided by Rick Rodgers
Categories Soup/Stew Milk/Cream Sauté Dinner Lunch Mussel Fennel Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- 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; sauté until fennel is slightly softened, about 10 minutes. Add shallots; sauté 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.
- Meanwhile, melt 1 tablespoon butter in small nonstick skillet over medium heat. Add 1 cup fennel cubes; sauté until crisptender, about 7 minutes. Season with salt and pepper. Remove from heat. do ahead Bisque mixture and sautéed 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.
- 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 sautéed fennel cubes atop bisque. Garnish with chopped fennel fronds and parsley, if desired.
- What to drink:
- Try a crisp white wine with the bisque. We like the very affordable Snoqualmie 2007 Sauvignon Blanc ($8) from Washington State.
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SJ Nahar
[email protected]I thought this bisque was just okay. The mussels were a bit tough and the flavor was not very complex. I wouldn't make this again.
Sapana Tiwari
[email protected]This bisque was okay. It was easy to make and the flavor was decent. However, I found it to be a bit too salty. I would probably reduce the amount of salt next time.
Carlos Pierre
[email protected]I didn't like this bisque. The fennel flavor was too strong for me and the mussels were overcooked. I wouldn't make this again.
MT CM
[email protected]This was a good bisque. The mussels were cooked perfectly and the flavor was good. However, I found it to be a bit bland. I would probably add more herbs and spices next time.
Jamie Stander
[email protected]This bisque was very good. I liked the flavor of the fennel and the mussels were cooked perfectly. However, I found it to be a bit too thick for my taste. I would probably add more liquid next time.
Ragib Al Adnan
[email protected]I loved this bisque! It was so easy to make and the flavors were amazing. I especially loved the fennel and Pernod. I will definitely be making this again.
George Hay
[email protected]This was a great recipe! I followed it exactly and the bisque turned out perfect. It was creamy, flavorful, and the mussels were cooked perfectly. I will definitely be making this again.
Angel Benitez
[email protected]This bisque was delicious! I made it for a special dinner party and my guests raved about it. The mussels were cooked perfectly and the fennel added a nice depth of flavor. I will definitely be making this again.
Alamin Ahammed
[email protected]I'm not usually a fan of fennel, but this bisque changed my mind! The fennel flavor was very subtle and delicate, and it really complemented the mussels well. The bisque was also very creamy and flavorful, and I loved the addition of the Pernod.
omarie jones
[email protected]This mussel and fennel bisque was an absolute delight! The flavors were incredibly rich and complex, with the fennel adding a subtle anise note that perfectly complemented the briny mussels. The bisque was also very easy to make, and I loved that I c