Mussel and Fennel Bisque

مراجعة من قبل محررو الوصفات في المملكة المتحدةكتبه محررو الوصفات في المملكة المتحدةنُشر في الأصل 29 يناير 2026

يتوافق مع الإرشادات التحريريةتأسست. 2 دقيقة وقت القراءة

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This elegant mussel and fennel bisque is a sophisticated seafood dish that brings the fresh, briny flavours of the coast to your dinner table. The natural sweetness of the fennel bulbs complements the rich, savoury mussels, while a touch of brandy and double cream creates a silky, indulgent finish. By using rice as a natural thickener during the blending process, the soup achieves a luxurious consistency that is beautifully balanced by the light aniseed notes of the fresh herbs.

As a high-protein option, this soup is as nourishing as it is refined, making it an excellent choice for a dinner party starter or a light yet satisfying main course. Serve this homemade bisque with a glass of crisp, chilled Sauvignon Blanc and some crusty bread to mop up the remaining flavours. It is a wonderful way to enjoy seasonal seafood with a professional, restaurant-quality touch at home.

Ingredients for Mussel and Fennel Bisque

900g mussels, scrubbed, debearded
240 مل نبيذ أبيض جاف
950ml (about) bottled clam juice or low-salt chicken broth
45ml butter, divided
575g 1/2-inch cubes fresh fennel bulbs, divided, fennel fronds chopped and reserved for garnish
40g 1/4-inch cubes peeled carrot
60g chopped shallots (about 2 large)
45g long-grain rice
1 teaspoon tomato paste
1/2 ملعقة صغيرة زعتر مجفف
1 ورقة غار
240 مل كريمة مزدوجة
1 tablespoon brandy
Chopped fresh parsley (optional)

How to make Mussel and Fennel Bisque

Combine mussels and wine in large pot. Cover; bring to boil. Boil until mussels open, about 5 minutes (discard any that do not open). Using tongs, transfer to large bowl. Pour cooking liquid through strainer set over 8-cup measuring cup. Add enough clam juice to cooking liquid to measure 1200ml . Remove mussels from shells; place in small bowl. Discard shells. Cover mussels and chill until ready to use, up to 8 hours. Melt 2 tablespoons butter in large saucepan over medium heat. Add 350ml fennel cubes and carrot; sauté until fennel is slightly softened, about 10 minutes. Add shallots; sauté until soft, about 4 minutes. Add clam juice mixture, rice, tomato paste, thyme, and bay leaf. Bring to boil. Reduce heat to medium-low; partially cover and simmer until rice is tender, stirring occasionally, about 25 minutes. Discard bay leaf. Cool slightly. Working in batches, puree in blender. Return to saucepan.

Meanwhile, melt 1 tablespoon butter in small nonstick skillet over medium heat. Add 240ml fennel cubes; sauté until crisptender, about 7 minutes. Season with salt and pepper. Remove from heat. do ahead Bisque mixture and sautéed fennel can be made 8 hours ahead. Cool slightly. Chill bisque mixture uncovered until cold, then cover and keep chilled. Cover and chill fennel. Bring bisque mixture to simmer before continuing.

Add whipping cream, brandy, and mussels to bisque mixture; bring to simmer. Season to taste with salt and pepper. Ladle bisque into 6 bowls. Sprinkle sautéed fennel cubes atop bisque. Garnish with chopped fennel fronds and parsley, if desired.

Try a crisp white wine with the bisque. We like the very affordable Snoqualmie 2007 Sauvignon Blanc ($8) from Washington State.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.