Recipe by MARBALET
"Ahoy! All seafood lovers will really enjoy this hearty feast. Garnish with fresh parsley."
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mussels, cleaned and debearded
1 1/4 cups
1 1/2 cups
leek, bulb only, chopped
fenugreek seeds, finely crushed
1 1/2 tablespoons
1 1/4 cups
chopped fresh parsley
salt and pepper to taste
Best soup Ive ever had! I added a cup of chopped celery in with onion and leek. Put minced garlic in when steaming the mussels I also used a cup of clam juice and only a half a cup of chicken broth. Oh and last but not least a table spoon of red wine vinegar at the end. Trust me it makes all the difference.
I made this on the spur of the moment so picked up a package of Wholey frozen mussels (1lb) already cleaned and pre-cooked. I simply put the frozen block of mussles in a skillet and heated to release the broth they were frozen in, strained that liquid and reserved. Much easier! I add about a cup of carrot cut in bite sized pieces to the leek, onion garlic since I had fewer mussles. Rather than whipping cream, I used fat-free half & half because I had that on hand. This was a huge hit! So good, relatively easy served with warmed French bread, YUM! I think it's a pretty versitile recipe and you really can't go wrong with little changes. Thanks! I'll be making this A LOT!
* Percent Daily Values are based on a 2,000 calorie diet.
Saffron Mussel Bisque
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 93
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