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French Mussel Bisque

French Mussel Bisque

Delicious and smooth. Serve as a soup or starter.

Ready in: 50 minutes

Serves: 6

Complexity: very-easy

kcal: 773

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750 ml bottle dry white wine, divided
2 kg fresh NZ mussels, cleaned
6 tbsp butter
1½ cups chopped onion (2 onions)
1 leek, white & light green parts, cleaned & chopped
2 carrots, chopped
4 tsp minced garlic (4 cloves)
½ tsp saffron threads
4 whole canned tomatoes, chopped
1 cup milk
1 cup heavy cream
2 tbsp minced fresh parsley or dill


Bring 1½ cups water and 1 cup of the wine to a boil in a large, shallow pot. Add the mussels, cover and cook over medium heat for 5 minutes, until the mussels open. When the mussels are cool enough to handle, separate from the shells and set aside, discarding the shells and any mussels that didn't open. Strain the cooking liquid through a cheesecloth-lined sieve into a bowl and reserve.
Meanwhile, melt the butter in another large heavy-bottomed pot over medium heat. Add the onions, leek, carrots, garlic, saffron, 2 tsp SIDS SALT & PEPPER and sauté, stirring occasionally, for 5 minutes. Reduce the heat to low, cover and cook for 20 minutes. Add the tomatoes and cook for another minute.
Add 2 cups of the reserved cooking liquid (discard the rest) and the rest of the wine, bring to a boil, lower the heat and simmer uncovered for 5 minutes. Add the reserved mussels, the milk and cream. Heat until just heated through but not boiling. Stir in the parsley or dill and 1 tsp SIDS SALT & PEPPER. Serve hot.