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Mussel And Spinach Bisque

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Ingredients
  Baby spinach 6 Ounce
  Dry white wine 1 Cup (16 tbs)
  Water 1 Cup (16 tbs)
  Bay leaves 3
  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
  Salt To Taste
Directions

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.

Recipe Summary

Cuisine: 
American
Method: 
Boiled
Ingredient: 
Spinach

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