Description
A luxurious and aromatic bisque where plump mussels are simmered in a rich, creamy saffron-infused broth, finished with crispy homemade garlic croutons for the perfect textural contrast.
Ingredients
- 2 pounds (about 1 kg) fresh mussels, scrubbed and debearded
- 1 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion, finely chopped
- 2 medium carrots, finely diced
- 2 celery stalks, finely diced
- 4 cloves garlic, minced
- 1/4 cup tomato paste
- 1/4 cup all-purpose flour
- 4 cups seafood stock or bottled clam juice
- 1 bay leaf
- 1/2 teaspoon smoked paprika
- A generous pinch of saffron threads (about 1/4 teaspoon)
- 1 cup heavy cream or full-fat coconut milk for a dairy-free option
- Salt and freshly ground black pepper to taste
- Fresh parsley or chives, chopped, for garnish
Instructions
- In a large, heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until softened, about 8-10 minutes.
- Add the minced garlic and cook for 1 minute until fragrant. Stir in the tomato paste and cook for another 2 minutes.
- Sprinkle the flour over the vegetables and cook, stirring constantly, for 2 minutes to form a roux.
- Gradually whisk in the white wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes.
- Whisk in the seafood stock, bay leaf, smoked paprika, and saffron threads. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes to allow the flavors to meld.
- While the soup simmers, prepare the crispy garlic croutons. Toss 1-inch cubes of day-old bread (like a baguette) with olive oil, minced garlic, salt, and pepper. Bake in a 375°F (190°C) oven for 10-15 minutes until golden and crisp. Set aside.
- Increase the heat under the soup to medium-high. Add the scrubbed mussels to the pot, cover, and cook for 5-7 minutes, or until the mussels have opened. Discard any that remain closed.
- Using a slotted spoon, remove the mussels from the pot and set aside in a bowl. Remove and discard the bay leaf.
- Using an immersion blender, carefully puree the soup until smooth. Alternatively, transfer in batches to a standing blender, venting the lid, and blend until smooth, then return to the pot.
- Stir in the heavy cream and season the bisque with salt and pepper to taste. Return the mussels (you can remove them from their shells for easier eating, if desired) to the pot and heat through gently for 1-2 minutes. Do not boil.
- Ladle the bisque into bowls, top with the crispy garlic croutons, and garnish with fresh parsley or chives. Serve immediately.
Notes
For a smoother bisque, you can strain the soup after blending to remove any fibrous bits from the vegetables. To save time, the soup base (through step 5) can be made a day ahead. Store covered in the refrigerator and reheat gently before adding the mussels and cream. The croutons are best made fresh but can be stored in an airtight container for a day.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 381
- Sugar: 11
- Sodium: 571
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 4
- Protein: 6
- Cholesterol: 13