A classic seafood bisque is thickened with rice, but this one is thickened with plump and juicy mussels, for a lighter taste. Top it off with some crispy toasted croutons and freshly chopped parsley for an elegant lunch.
Category
Lunch
Servings
Serves 2 for a light lunch or 4 as an appetizer at supper time
Cook Time
30 minutes
A classic seafood bisque is thickened with rice, but this one is thickened with plump and juicy mussels, for a lighter taste. Top it off with some crispy toasted croutons and freshly chopped parsley for an elegant lunch.
Author:Chef Charlotte Langley
Ingredients
1 tin of Scout Mussels
¼ cup of Diced Celery, Onion and Garlic
1 TBSP Butter
2 TBSP Preferred cooking oil
2 cups tomato Passata
¼ cup Croutons
2 TBSP parsley leaves
Directions
Sweat the Onion, Garlic and Celery in preferred cooking oil and a 1 TBSP of butter until translucent and tender.
Deglaze with a light red wine and reduce until dry.
Add one tin of Scout Mussels and 2 cups of tomato passata or puree.
Simmer for 10 minutes on low-med heat.
Blend to your taste with a hand blender.
Adjust seasoning to your taste and garnish with croutons and fresh parsley.