Loading Video...

French Mussel Bisque

Save Recipe
  • Level: Easy
  • Total: 50 min
  • Prep: 15 min
  • Cook: 35 min
  • Yield: 6 servings
Share This Recipe


1 (750-ml) bottle dry white wine, divided

3 pounds fresh mussels, cleaned

6 tablespoons (3/4 stick) unsalted butter

1 1/2 cups chopped yellow onion (2 onions)

1 large leek, white and light green parts, cleaned and chopped

2 carrots, chopped

4 teaspoons minced garlic (4 cloves)

1/2 teaspoon saffron threads

Kosher salt and freshly ground black pepper

4 whole canned plum tomatoes, chopped

1 1/2 cups half-and-half

1 cup heavy cream

2 tablespoons minced fresh parsley or dill


  1. Bring 1 1/2 cups water and 1 cup of the wine to a boil in a large, shallow pot. Add the mussels, cover the pot, and cook over medium heat for 5 minutes, until the mussels open. When the mussels are cool enough to handle, separate the mussels from the shells and set aside, discarding the shells and any mussels that didn't open. Strain the cooking liquid through a cheesecloth-lined sieve into a bowl and reserve.
  2. Meanwhile, melt the butter in another large heavy-bottomed pot over medium heat. Add the onions, leek, carrots, garlic, saffron, 2 teaspoons salt, and 1 teaspoon pepper and saute, stirring occasionally, for 5 minutes. Reduce the heat to low, cover, and cook for 20 minutes. Add the tomatoes and cook for another minute.
  3. Add 2 cups of the reserved cooking liquid (discard the rest) and the rest of the wine, bring to a boil, lower the heat, and simmer uncovered for 5 minutes. Add the reserved mussels, the half-and-half, and the cream. Heat until just heated through but not boiling. Stir in the parsley or dill, 1 teaspoon salt, and 1/2 teaspoon pepper. Serve hot.
Mussels, XO Sauce
Michael Lewis

Mussels, XO Sauce

17m Intermediate 96%
Bobby's Steamed Mussels
9m Easy 99%
Simple Steamed Mussels
18m Easy 100%
French Dip
Jordan Andino

French Dip

6m Easy 100%