Mussel Bisque

Mussel Bisque from the Culinary Arts Center Restaurant

Ingredients

1-1/2 lbs mussels
3 oz white wine
1 T butter
1 small red onion, small diced
1 small leek, curved julienne
1 small carrot, fine dice
½ c. tomato concassee
2 cloves garlic, crushed
1 T chopped parsley
1 T chopped basil
1 stick celery, sliced thin
½ ea red pepper, small dice
1 c. heavy cream
½ c. clam juice

Procedure

Clean then steam mussels in the white wine. Remove mussels and reserve. Strain the liquids through a fine strainer lined with wet cheesecloth to remove all grit. Melt the butter in the same pan used for mussels and sauté onion, leek, carrot, garlic and tomato for about two minutes. Add the reserved stock and clam juice and simmer for 10 minutes. Shell the mussels and add with the cream, celery and pepper. Serve immediately.