Mussel Bisque
Clean 3 lbs. mussels and put them in a soup pot with 1/2 cup each of
white wine and water, 1 medium-sized onion and 2 stalks celery, both finely minced,
a bouquet garni, 7 or 8 gently bruised peppercorns and 2 cloves. Steam the
mussels until they open and strain the broth.
Let the broth stand for a few minutes and strain it through cheese
cloth. Add 1 cup rather thick béchamel and bring to a boil. Add 1 cup scalded
cream and salt, cayenne, and nutmeg to taste. Just before serving, add the
cooked mussels and 1 tsp. finely minced parsley.
©Al (Alex-Alexander) D. Girvan. All rights reserved.
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