Seafood and Root Veg Bisque
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
4
Preparation steps
1.
Wash the mussels thoroughly in cold water, remove the beards and leave to drain. Discard any opened mussels.
2.
Put 1 l water into a pan with the wine, bay leaves and salt and bring to the boil. Add the mussels and return to the boil.
3.
After about 3 minutes remove the mussels with a skimmer; discard any mussels that have not opened. Reserve 4 whole mussels.
4.
Take the rest of the mussels out of their shells and set aside. Cook the vegetables strips in the mussel stock for 2 minutes then take out. Add the vegetable strips to the mussels and keep warm.
5.
Add the cream to the stock and bring to the boil. Add mustard and pepper. Finely dice the butter and whisk into the soup. Check the seasoning.
6.
Spoon the mussels and vegetables onto warmed plates, pour the soup over and serve garnished with parsley and one whole mussel per plate.
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