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!
Decided to give this bisque a try and I loved it! The onion-y flavor from the leeks and the fenugreek spice paired very nicely with the mussels. My change to the recipe was using coconut milk instead of heavy cream due to forgetting to buy it. I think it only aided in the flavoring of the bisque. My biggest regret is not buying a baguette to glob up all of that delicious sauce!
Ok. Wasn't too thrilled.
* 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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