Recipe courtesy of Stephen Kalt
Show: Chef Du Jour
Save Recipe Print
Total:
1 hr
Prep:
30 min
Cook:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

In a medium casserole, sweat leeks, onions, and garlic in olive oil for 10 minutes. Add mussels, brandy, and wine and cover and steam mussels until they open. Remove from heat. Separate mussels from shells and place mussel meat in sauce pan. Add tomatoes and 4 ounces of water. Season with salt and pepper, bring to a boil, and let simmer for 10 minutes. In a food processor, puree until smooth. Strain through a sieve. Add additional water if bisque appears too thick. Whisk in olive oil, butter and additional salt and pepper, to taste.

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese

Recipe courtesy of Tyler Florence

Lemon Olive Oil Cake

Recipe courtesy of Ayesha Curry

Spaghetti with Garlic, Olive Oil and Red Pepper Flakes

Recipe courtesy of Giada De Laurentiis

French Mussel Bisque

Recipe courtesy of Ina Garten

Olive Oil Gelato

Recipe courtesy of Matt Molina

Olive Oil Brownies

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories