mussel

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