This delicious mussel stew is a creamy, comforting meal that’s quick and simple to make. With fresh mussels and a hint of saffron, it brings a touch of elegance to your table. Perfect for cozy nights, this adaptable recipe lets you use everyday ingredients, creating a hearty dish you’ll love every time.
Recipe Ingredients :
- 1 (750-ml) bottle dry white wine, divided
- 3 lb fresh mussels, cleaned
- 6 tbsp (¾ stick) butter
- 1½ c chopped yellow onion (2 onions)
- 1 large leek, white and light green parts, cleaned and chopped
- 2 carrots, chopped
- 4 tsp minced garlic (4 cloves)
- ½ tsp saffron threads
- Kosher salt and freshly ground black pepper
- 4 whole canned plum tomatoes, chopped
- 1½ c half-and-half
- 1 c heavy cream
- 2 tbsp minced fresh parsley or dill
How To Make French Mussel Bisque?
- Cook the Mussels: In a large, shallow pot, bring 355 ml / 1½ cups water and 240 ml / 1 cup wine to a boil. Add the mussels, cover, and cook over medium heat for 5 minutes, until they open. Discard any mussels that don’t open, then separate the cooked mussels from their shells and set them aside. Strain the cooking liquid through a cheesecloth-lined sieve into a bowl, reserving 480 ml / 2 cups.
- Prepare the Stew Base: In another large, heavy-bottomed pot, melt the butter over medium heat. Add the onion, leek, carrots, garlic, saffron, 2 tsp salt, and 1 tsp black pepper. Sauté, stirring occasionally, for 5 minutes. Reduce heat to low, cover, and cook for 20 minutes to soften the vegetables.
- Add the Tomatoes and Liquids: Stir in the tomatoes and cook for 1 minute. Pour in the reserved cooking liquid and the remaining 240 ml / 1 cup wine. Bring to a boil, then lower the heat and simmer uncovered for 5 minutes.
- Finish the Stew: Add the reserved mussels, half-and-half (or single cream), and heavy cream (or double cream). Heat gently until warmed through but avoid boiling. Stir in the parsley or dill, 1 tsp salt, and ½ tsp black pepper.
Recipe Tips:
- Use Fresh Mussels: Fresh mussels make a big difference in flavor. Discard any mussels that are open and don’t close when tapped, as they might be unsafe to eat.
- Sauté Slowly for Extra Flavor: When cooking the onions, leeks, and carrots, keep the heat low after the initial sauté. This helps the vegetables release their sweetness, adding depth to the stew.
- Don’t Skip Straining the Liquid: Straining the cooking liquid ensures no sand or shell pieces end up in the stew, making it smooth and enjoyable.
- Add Cream Slowly to Prevent Curdling: When adding half-and-half and cream, keep the heat low to avoid curdling, which keeps the stew creamy and rich.
- Season Gradually: Taste as you go, especially with salt, to keep the flavors balanced. Remember, mussels can add a bit of saltiness, so season lightly at first.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover mussel stew cool to room temperature. Once cooled, transfer it to an airtight container and refrigerate for up to 2 days.
- Reheat: Transfer the stew to a microwave-safe bowl. Cover and heat on medium power in 1-minute intervals, stirring between each, until hot. Be careful not to overheat, as this may cause the cream to separate.
Nutrition Facts
Serving Size: 1 serving (approximately 2 cups)
- Calories: 350
- Total Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 95mg
- Sodium: 800mg
- Potassium: 600mg
- Total Carbohydrate: 15g
- Dietary Fiber: 3g
- Sugars: 6g
- Protein: 25g
Check out More Recipes:
Ina Garten French Mussel Bisque
Description
This delicious mussel stew is a creamy, comforting meal that’s quick and simple to make. With fresh mussels and a hint of saffron, it brings a touch of elegance to your table. Perfect for cozy nights, this adaptable recipe lets you use everyday ingredients, creating a hearty dish you’ll love every time.
Ingredients
Instructions
- Cook the Mussels: In a large, shallow pot, bring 355 ml / 1½ cups water and 240 ml / 1 cup wine to a boil. Add the mussels, cover, and cook over medium heat for 5 minutes, until they open. Discard any mussels that don’t open, then separate the cooked mussels from their shells and set them aside. Strain the cooking liquid through a cheesecloth-lined sieve into a bowl, reserving 480 ml / 2 cups.
- Prepare the Stew Base: In another large, heavy-bottomed pot, melt the butter over medium heat. Add the onion, leek, carrots, garlic, saffron, 2 tsp salt, and 1 tsp black pepper. Sauté, stirring occasionally, for 5 minutes. Reduce heat to low, cover, and cook for 20 minutes to soften the vegetables.
- Add the Tomatoes and Liquids: Stir in the tomatoes and cook for 1 minute. Pour in the reserved cooking liquid and the remaining 240 ml / 1 cup wine. Bring to a boil, then lower the heat and simmer uncovered for 5 minutes.
- Finish the Stew: Add the reserved mussels, half-and-half (or single cream), and heavy cream (or double cream). Heat gently until warmed through but avoid boiling. Stir in the parsley or dill, 1 tsp salt, and ½ tsp black pepper.
Notes
- Use Fresh Mussels: Fresh mussels make a big difference in flavor. Discard any mussels that are open and don’t close when tapped, as they might be unsafe to eat.
- Sauté Slowly for Extra Flavor: When cooking the onions, leeks, and carrots, keep the heat low after the initial sauté. This helps the vegetables release their sweetness, adding depth to the stew.
- Don’t Skip Straining the Liquid: Straining the cooking liquid ensures no sand or shell pieces end up in the stew, making it smooth and enjoyable.
- Add Cream Slowly to Prevent Curdling: When adding half-and-half and cream, keep the heat low to avoid curdling, which keeps the stew creamy and rich.
- Season Gradually: Taste as you go, especially with salt, to keep the flavors balanced. Remember, mussels can add a bit of saltiness, so season lightly at first.
Ina Garten French Mussel Bisque