• Soup on Sunday: Mussel and Fennel Bisque

    by  • 14 Feb ’10 • soup • 8 Comments

    I love, love, love fennel and mussels together! And, Valentine’s Day seems like the perfect opportunity to indulge in a sinfully decadent soup! Enjoy.

    2 pounds mussels, scrubbed, debearded
    1 cup dry white wine
    5 clove of garlic, whole and peeled
    4 cups fish stock
    2 tablespoons butter
    1 1/2 cups fresh fennel bulb, cubed
    1/4 cup carrot, peeled and cubed
    2 large shallots, chopped
    1/4 cup basmati rice
    1 teaspoon tomato paste
    1 sprig of fresh thyme
    1 bay leaf
    1 cup heavy whipping cream
    1 tablespoon Cognac
    Chopped fresh parsley (optional)

    Combine mussels, wine and whole cloves of garlic in large pot. Cover; bring to boil. Boil until mussels open, about 5 minutes (discard any that do not open). Transfer mussels to large bowl and pour cooking liquid through strainer into a measuring cup. Add enough fish stock to measure 5 cups. When mussels cool slightly, remove them from shells; place in small bowl. Discard shells. Cover mussels until ready to use.

    Melt 2 tablespoons butter in large stockpot over medium heat. Add fennel cubes and carrot; sauté until fennel is slightly softened, about 10 minutes. Add shallots; sauté until soft, about 4 minutes. Add fish stock mixture, rice, tomato paste, thyme, and bay leaf. Bring to boil. Reduce heat to medium-low; cover partially and simmer until rice is tender, stirring occasionally, about 25 minutes. Discard bay leaf and thyme. Cool slightly. Working in batches, puree in blender. Return to stockpot.

    Add whipping cream, Cognac and mussels; bring to a low simmer. Season to taste with salt and pepper. Ladle bisque into 6 bowls. Garnish with chopped parsley, if desired.

    Serve with lots of bread and Sauvignon Blanc.

    8 Responses to Soup on Sunday: Mussel and Fennel Bisque

    1. DoxaHome.com
      14 Feb ’10 at 12:44 pm

      This sounds delicious….salivating already and its 7am, lol!

      Reply
    2. ALL THE BEST
      14 Feb ’10 at 1:23 pm

      I can't wait to make this bisque! Just got home from the shops with all the ingredients.

      Reply
    3. mary
      14 Feb ’10 at 2:34 pm

      Yum!!! I wonder if this base would work for Ciopino (sp?)? Ronda–this one sounds really divine. Can't wait to try it. A million thanks, Mary

      Reply
    4. Ragland Hill Social by Gwen Driscoll
      14 Feb ’10 at 3:40 pm

      Love mussels. Sounds so good! Happy Valentine's Day!

      Reply
    5. Jenny
      15 Feb ’10 at 3:12 am

      I love mussels!

      Reply
    6. Maggy
      16 Feb ’10 at 10:06 am

      I always love seeing your Sunday soup selections. It makes me instantly feel more relaxed despite the fact that I work on Sundays.

      Reply
    7. ALL THE BEST
      16 Feb ’10 at 10:20 am

      Thanks Maggy!
      xoxo

      Reply
    8. pretty young things
      22 Feb ’10 at 10:33 pm

      this sounds amazing…might have to pop by the grocery store and make it tonight!!

      xoxo,
      kate

      Reply

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