Mussel And Spinach Bisque Recipe
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 | |
| One 8-ounce bottle clam juice | ||
| Tomato Paste | 2 Teaspoon | |
| Pinch of saffron threads, crumbled | ||
| Milk | 2 1/2 Cup (16 tbs) | |
| Heavy cream | 1 1/2 Cup (16 tbs) | |
| Salt and freshly ground white pepper | ||
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.
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.
Chef
