Food Network
Home> Recipes> Seafood>
French Mussel Bisque Recipe

French Mussel Bisque

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (8)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 8

Showing 1-8 of 8

Sort by:

Newest

  • on April 08, 2013

    Flag

    It was very good however I had to purée the sauce with the chunky vegetables. The recipe omitted to mention that. I do not remember having a bisque with chunky vegetables. The sauce became tastier after it was puréed. Any commen?

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 26, 2012

    Flag

    This recipe was super easy and the results.... DELISH!
    I felt like I was in Paris.... Will for sure make this again and again!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 18, 2012

    Flag

    This is amazing. the flavors are absolutely perfect; there is nothing I would change.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 27, 2012

    Flag

    This recipe was so delicious. It was easy to make and was a hit. I have found another warm and filling recipe to dazzle my friends with.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 14, 2012

    Flag

    This recipe is wonderful. Made a couple changes to make it slightly more healthy. I used fat-free half and half and substituted fat-free evaporated milk for heavy cream. The bisque was still very creamy. Also, because of the amount of wine in the recipe, I simmered for 20 minutes rather than 5 minutes at the end. As noted by another reviewer, I will try this recipe with other seafood. Thank you Ina for a great recipe!!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 07, 2012

    Flag

    I made this last night. I followed the recipe exactly as written and it was amazing! We just had the leftovers for lunch today and if possible it's even better. I would not change one thing. I am going to make it again using other seafood with the same bisque recipe. You will not go wrong with this. It's wonderful!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 04, 2012

    Flag

    WOW! Absolutely fantastic recipe! I followed it exactly and Ina, my go to girl, you did it again! Since the recipe does not clearly tell you how to clean the mussels, I would suggest you go to Ina's recipe for "Mussels in White Wine" for the directions and don't forget to use the cheesecloth when you strain the broth! Thanks, Ina! My dinner party was a huge success!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 02, 2012

    Flag

    I can't even begin to tell you how wonderful this recipe is!!! I have served it many times, and have received nothing but over the top compliments. The flavors meld beautifully. Try it and you will fall in love with this recipe. Ina hits another one out of the park

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.