Artichoke And Mussel Bisque
Serves: 3
Vicente Kshlerin
1 January 1970
Based on User reviews:
52
Spice
49
Sweetness
46
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Heavy Cream1
Salt2 cloves
Garlic (minced)1 tbsp
Margarine1 cup
White Wine (dry)3 tbsps
Parsley (chopped fresh)Directions:
1
Remove the hearts and stems from the artichokes and discard the leaves
2
Chop the hearts and stems and place them in a large pot over low heat with the fennel and onion
3
Add the cream, just enough water to cover all, and salt and pepper to taste
4
Let this simmer for 15 to 20 minutes, or until tender
5
Meanwhile, rinse and de-beard the mussels
6
In a separate large saucepan over medium low heat, sweat the garlic in the butter or margarine for 30 seconds
7
Add the cleaned mussels and the wine, cover and let simmer for 5 minutes
8
Remove the mussels and reserve the liquid
9
(Note: Be careful not to brown the garlic
10
) Transfer the vegetable mixture to a blender and puree until smooth
11
Add the lemon juice, reserved mussel liquid and season with salt and pepper to taste
12
Strain this mixture through a fine mesh strainer and top each serving with some mussels
13
Garnish with chopped fresh parsley