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Mussel and Olive Oil Bisque Recipe

Mussel and Olive Oil Bisque

Recipe Courtesy of Stephen Kalt

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (1)

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Total Reviews: 1

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  • on December 11, 2005

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    This ended up being a thin bisque. The flavor was very good, and it was light, so it fit well in a seven-course menu - between linguine with clams and calamari peperonata. (It was a traditional Italian Christmas dinner of 12 fish/seafood servings. I used 2 pounds of frozen pre-cooked mussels instead of one pound of fresh, which saved the cleaning. I kept 3 mussels in the shell in each bowl. Total cooking time including prep was a leisurely 40 minutes. I'll do this one again.

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