Mussel Bisque
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Feeds 3 - 4 people 
Prep time 10m
Cook time 30m
Description
Imagine juicy, freshly steamed mussels swimming in a rich, creamy bisque made from tomatoes, vegetables, cream, and aromatic spices. This dish is like a gateway to the lush landscapes of Provence. Topped with fresh herbs and served with homemade fries to enjoy every bit of this sun-soaked sauce, it's perfect for a laid-back yet satisfying meal.
- 2kg mussels
- 1 celery branch, chopped
- 1 carrot, chopped
- 1 shallot, chopped
- 3 garlic cloves, chopped
- 2 tbsp of butter
- 1 leek, chopped
- A pinch of saffron
- A handful of parsley
- 1 tsp of herbs de Provence
- 25cl white wine
- 2 tomatoes, chopped
- 50cl shellfish stock
- 15cl single cream
- Clean the mussels by scraping them under a trickle of water. Discard any that have already opened.
- Melt the butter in a large saucepan, and add chopped shallots, carrots, celery, leek and garlic. Cook for about 5 min at medium-high heat until reduced.
- Add saffron, parsley, Provence herbs, and cook for 2 more minutes.
- Add chopped tomatoes, white wine and shellfish stock. Season with salt and pepper. Bring to a boil and leave it to simmer for about 15 to 20 minutes.
- Add mussels and cream, and cook for another 5 minutes or until all mussels have opened.
- Serve the mussels with the sauce piping hot with home fries.
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