Who needs lobster? Mussels bring a similar richness to this soup.
Ingredients
Makes 6 servings
Step 1
Combine mussels and wine in large pot. Cover; bring to boil. Boil until mussels open, about 5 minutes (discard any that do not open). Using tongs, transfer to large bowl. Pour cooking liquid through strainer set over 8-cup measuring cup. Add enough clam juice to cooking liquid to measure 5 cups. Remove mussels from shells; place in small bowl. Discard shells. Cover mussels and chill until ready to use, up to 8 hours. Melt 2 tablespoons butter in large saucepan over medium heat. Add 1 1/2 cups fennel cubes and carrot; sauté until fennel is slightly softened, about 10 minutes. Add shallots; sauté until soft, about 4 minutes. Add clam juice mixture, rice, tomato paste, thyme, and bay leaf. Bring to boil. Reduce heat to medium-low; partially cover and simmer until rice is tender, stirring occasionally, about 25 minutes. Discard bay leaf. Cool slightly. Working in batches, puree in blender. Return to saucepan.
Step 2
Meanwhile, melt 1 tablespoon butter in small nonstick skillet over medium heat. Add 1 cup fennel cubes; sauté until crisptender, about 7 minutes. Season with salt and pepper. Remove from heat. do ahead Bisque mixture and sautéed fennel can be made 8 hours ahead. Cool slightly. Chill bisque mixture uncovered until cold, then cover and keep chilled. Cover and chill fennel. Bring bisque mixture to simmer before continuing.
Step 3
Add whipping cream, brandy, and mussels to bisque mixture; bring to simmer. Season to taste with salt and pepper. Ladle bisque into 6 bowls. Sprinkle sautéed fennel cubes atop bisque. Garnish with chopped fennel fronds and parsley, if desired.
What to drink:
Step 4
Try a crisp white wine with the bisque. We like the very affordable Snoqualmie 2007 Sauvignon Blanc ($8) from Washington State.
Leave a Review
Reviews (14)
Back to Topvery good and forgiving recipe
pie_in_the_sky
Rhode Island
5/14/2020
Heavenly! This is absolutely delicious. I made it exactly as written, except I did not use parsley at the end. I was tempted to skip the fennel garnish, but I really wouldn't recommend doing so. I really loved the fennel pieces with some of the fennel fronds. It doesn't get any better than this!
Anonymous
Chicago
1/2/2016
Excellent recipe and easy to prepare (though lots of kitchen time). It does give the promised richness but doesn't have the sweetness of lobster. I served it with a strawberry almond salad, garlic bread, and fresh strawberry/blueberry pie, so I think lobster would have been too much. I chose to use frozen mussels, so it was probably 1/4 the price of lobster and family and guests loved it. At 408 calories/bowl it was very rich. You could half the calories and have a superb clear soup by leaving out the cream.
nxd100
Ohio via New England
6/14/2015
Made this as part of our Valentine's dinner ... we all really liked it (adults and children -- ages 6 and 4). It was delicious!
Anonymous
New York, NY
2/16/2011
这汤是惊人的。我聚会,我做的thought it was really exceptional. The flavours are rich and delicious and indulgent. You could make a healthier version by cutting down on the butter, using brown rice and subbing evaporated skim milk for the whipping cream. But it's absolutely awesome as is. YUM.
lesliemari
Ottawa, ON
1/2/2011
菜谱是完美的,如果你不哈ve enough clam juice you can do 50-50 with water, it works as well (that's what I did). Easy to make and a sure hit if you have guests over.
Anonymous
11/25/2010
Absolutely delicious. I bought some cheap frozen mussels (no fresh mussels available, and I was being cheap), which smelled disgusting, so I tossed them and substituted about 3/4 of a pound of frozen large shrimp, which I pureed with the rest of the soup. Unbelievably good.
jkittydot
Seattle, WA
11/23/2010
Outstanding. I also chose not to do the fennel garnish because I wanted a velvety smooth bisque. I increased the pureed fennel cubes to about two cups, but otherwise followed the recipe as written.
Anonymous
12/13/2009
Wonderful as a first course or with additton of a salad and crusty bread makes a light supper.
Anonymous
boston Area
11/10/2009
Absolutely delicious! This was a big hit at my dinner party. One guest doesn't eat mussels but still enjoyed every bite of the bisque without the shellfish. I followed the recipe except for the sauteed fennel garnish which I don't think anyone missed. I will definitely make this again.
Anonymous
Los Angeles
1/26/2009
This was incredible, rich but simple. My only complaint was that it took a bit long, maybe over an hour to make as the recipe said the rice would take ~25 minutes to cook (which 1/4 c. of rice doesn't really need). Substituted seafood stock for clam juice and wasn't disappointed. Make sure to have bread on hand as you will definitely want to sop up ever last drop.
epiemily
Sunnyside, NY
1/25/2009
OMG! This soup is f-ing delicious!!! The only thing that I did differently was to saute and puree all of the fennel cubes, and only garnished with parsley. I had the leftovers over noodles as a meal, and licked my plate clean. An exquisite dish make with one of the last true seafood bargains. A+++
rojoyo
Seattle
1/21/2009
My husband and I really enjoyed this! I halved the recipe and it was perfect for two. I made the mistake of not blending veggie/broth mixture enough so it turned out grainy but, in the end, the flavor was not adversely effected. I loved the sauted bits of fennel on top. Served with German dark rye bread. --A very flavorful and elegant soup--
stephaniebeckner
Germany
1/21/2009
My husband loves mussels, so trying this was a must. Everyone loved it and it will definitely become a make again recipe in my home. I made it exactly as written. It needed a bit of fresh ground pepper and salt to taste, and a few of us felt that the sauteed fennel as garnish was a distraction from the wonderful creaminess of the bisque. Next time I will garnish with just the fennel fronds and parsley.
Anonymous
Roswell, GA
1/17/2009
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