Remember the great mussel with blue cheese recipe from a couple of weeks ago?
Well, when I originally got those mussels (or, I should say when the helpful Southern husband went and got those mussels) they were supposed to be made into a mussel bisque. I had been meaning to make the mussel bisque recipe from the SILVER PALATE cookbook for the past 100 years or so, but never seemed to get around to it. But I was bound and determined this time, and picked up all the ingredients…but broke one of my golden rules, which is the Always Read The Recipe Carefully First To See How Much Time It Takes To Make Rule. And so when I got home from work in the rain that Friday night and finally read the dang thing, I realized that this was not a weekday quick dish, but a weekend leisurely dish.
So THOSE mussels went into the speedy blue cheese recipe, but I was prepared for the next batch, and so last Sunday I finally made the bisque. I should warn you that while it is not hard at all to make, it DOES involve steaming the mussels and then taking each and every one of those little puppies out of the shell. Not hard, but this is the sort of thing that one likes to come to grips with beforehand. Anyway, the soup is a gorgeous, rich concoction of mussel broth, white wine, cream, tomatoes, basil and a load of tender mussels. I served it up with a salad and some fresh bread and a nice merlot, and voila! the perfect Sunday supper. Thanks for the umpteenth time to the SILVER PALATE. Serves: Serves about 6-8 as main course
MUSSEL BISQUE, adapted from SILVER PALATE GOOD TIMES COOKBOOK
Serves: Serves about 6-8 as main course