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Mussel-and-Spinach Bisque | |
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Mussel-and-Spinach Bisque is one of the culinary delicacies of seafood, which is a special preparation of Thanksgiving Day. It takes 1 hour for complete preparation and active time required is 30 minutes. So, you can well imagine how fast you can prepare this seafood delicacy. Not only in taste, a glance of this colorful soup with spinach and mussels is sure to increase your hunger, even more.
Ingredients of Mussel-and-Spinach Bisque:
Ingredients required for the preparation of this soup is listed below:
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4 pounds of scrubbed mussels
1 cup of dry white wine
6 ounces of baby spinach
3 bay leaves
1 cup water
3 tablespoons of all-purpose flour
1 and 1/2 tablespoons of unsalted butter
2 medium minced shallots
2 teaspoons of tomato paste
One 8-ounce bottle clam juice
2 and 1/2 cups of milk
Pinch of saffron threads that are crumbled
Salt and freshly ground white pepper
1 and 1/2 cups of heavy cream
Preparation of Mussel-and-Spinach Bisque:
To prepare his delicious soup, first of all, boil water and saucepan and cook the spinach until it gets wilted, which will take about 30 minutes. Then, spread the spinach in baking sheet and let it cool for sometime, after which squeeze out the excess water from the cooked spinach.
In the next step, take a large pot and boil wine and water along with bay leaves. Now, add the mussels, cover the utensil and cook it over high heat. Shake the pot for a few times, till the mussels open and cook it for another 5 minutes. Now, transfer the mussels in a large clean rimmed baking sheet and allow it to cool. Pour the mussel cooking liquid in a glass measuring cup and stop when you reach the grit at he bottom. Discard the bay leaves from the liquid and also remove the mussels from the mussel shells.
In the third and final step, take a large saucepan and melt butter in which you add the shallots and cook it over moderate heat until it softens. After stirring the flour, gradually whisk the mussel cooking liquid and clam juice bring and boil for sometime. Then you add tomato paste, saffron, and stir it till the whole flour gets mixed with the soup. Also, stir cream, milk mussels and spinach and season i with pepper and salt. Serve it in soup bowls and serve it hot.
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