Ina Garten French Mussel Bisque

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?

1. 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.
2. 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.
3. 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.
4. 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 Rich Beef Barley Soup
• Ina Garten Onion & Fennel Soup Gratin
• Ina Garten One-pot Oven Risotto

Ina Garten French Mussel Bisque

Author: Hamdi Saidani Cooking Method:Stovetop Cuisine:American Courses:Dinner

Difficulty:BeginnerPrep time: 15 minutesCook time: 3 minutesRest time: minutesTotal time: 45 minutesServings:6 servingsCalories:350 kcal Best Season:Available

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.

Your version is missing one technique.

61 British classics with the restaurant method. Chef's Notes, Shortcuts, and the secrets behind every dish.

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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

Instructions

1. 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.
   
2. 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.
   
3. 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.
   
4. 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.
  
  

Keywords:Ina Garten French Mussel Bisque