Hang tight!
"This is an amazing soup, and fairly simple to make. One recommendation is to keep the cooking time down on this one. The soup goes from a wonderful light, bright green to a very dull green if overcooked. Enjoy!" — DJ Williams
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3 whole artichokes
1 bulb fennel, trimmed and diced
1 onion, chopped
1/2 cup heavy cream
2 quarts water to cover
salt and pepper to taste
2 cloves garlic, minced
1 tablespoon margarine
1 pound mussels - cleaned and debearded
1/2 cup dry white wine
1 lemon, juiced
3 tablespoons chopped fresh parsley
Artichoke and mussels happens to be two of my favorite things. The soup was very tasty but I honestly felt that the flavor overpowered the mussels. I like the soup on it's own better. I think that the artichoke flavor wasn't that complimentary to the mussels.
yummy yummy yummy Don't overcook!
5 Ratings
Wow. Gigantic hit with my daughter and son in law. Served preceding prime rib with yorkshire pudding. Perfect.
I am not a huge mussel fan so I switched out for some butter sauted' shrimp instead.....mmmm nice flavor combo.
* Percent Daily Values are based on a 2,000 calorie diet.
Artichoke and Mussel Bisque
Serving Size: 1/4 of a recipe Servings Per Recipe: 4 Amount Per Serving Calories: 235 Calories from Fat: 129
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