Mussel, Artichoke and Fennel Bisque

    Mussel, Artichoke and Fennel Bisque

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    35min


    5 people made this

    This bisque has some amazing flavours including mussels, artichoke and fennel and white. Serve with warm bread or taost.

    Ingredients
    Serves: 4 

    • 3 whole artichokes
    • 1 bulb fennel, trimmed and diced
    • 1 onion, diced
    • 1/2 cup (125ml) thickened cream
    • 2 litres water to cover
    • 1 pinch salt and pepper, to taste
    • 2 cloves garlic, crushed
    • 1 tablespoon butter or margarine
    • 500g mussels, cleaned and debearded
    • 1/2 cup (125ml) dry white wine
    • 1 lemon, juiced
    • 3 tablespoons diced fresh parsley

    Directions
    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Remove the hearts and stems from the artichokes and discard the leaves. Dice the hearts and stems then place them in a large saucepan over low heat with the fennel and onion.
    2. Add the cream, just enough water to cover all, salt and pepper to taste. Let this simmer for 15 to 20 minutes or until tender.
    3. Meanwhile, rinse and de-beard the mussels. In a separate large saucepan over medium low heat sweat the garlic in the butter or margarine for 30 seconds.
    4. Add the cleaned mussels and the wine then cover and let simmer for 5 minutes. Remove the mussels and reserve the liquid. (Note: Be careful not to brown the garlic.)
    5. Transfer the vegetable mixture to a blender and puree until smooth. Add the lemon juice, reserved mussel liquid and season with salt and pepper to taste.
    6. Strain this mixture through a fine mesh strainer and top each serving with some mussels. Garnish with diced fresh parsley.

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