Mussel And Spinach Bisque
|Baby spinach||6 Ounce|
|Dry white wine||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Mussels||4 Pound, scrubbed|
|Unsalted butter||1 1⁄2 Tablespoon|
|Shallots||2 Medium, minced|
|All purpose flour||3 Tablespoon|
|Clam juice||8 Ounce (1 Bottle)|
|Tomato paste||2 Teaspoon|
|Saffron threads||1 Pinch, crumbled|
|Milk||2 1⁄2 Cup (40 tbs)|
|Heavy cream||1 1⁄2 Cup (24 tbs)|
|Freshly ground white pepper||To Taste|
1. In a saucepan of boiling water, cook the spinach until just wilted, 30 seconds. Drain and spread on a baking sheet to cool, then gently squeeze out the excess water.
2. In a large pot, bring the wine and water to a boil with the bay leaves. Add the mussels, cover and cook over high heat, shaking the pot a few times, until the mussels open, about 5 minutes. Transfer the mussels to a large rimmed baking sheet to cool. Discard any mussels that do not open. Carefully pour the mussel cooking liquid into a glass measuring cup, stopping just before you reach the grit at the bottom; discard the bay leaves. Remove the mussels from their shells.
3. In a large saucepan, melt the butter. Add the shallots and cook over moderate heat until softened, about 5 minutes. Stir in the flour. Gradually whisk in the reserved mussel cooking liquid and the clam juice. Bring to a boil, whisking. Whisk in the tomato paste and saffron; simmer gently, whisking occasionally, until no floury taste remains, about 10 minutes. Stir in the milk and cream and simmer for 5 minutes. Stir in the spinach and mussels, season with salt and pepper and serve.