| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Dujour06, New |
1 |
servings |
INGREDIENTS
| 4 |
oz |
Leeks; cleaned and diced |
| 4 |
oz |
Onions; chopped |
| 2 |
|
Cloves garlic; chopped |
| 2 |
oz |
Olive oil |
| 1 |
lb |
Cleaned mussels |
| 2 |
oz |
Brandy |
| 2 |
oz |
White wine |
| 4 |
oz |
Tomatoes; peeled, seeded and |
|
|
; chopped |
| 4 |
oz |
Water; up to 8 |
|
|
Salt and pepper; to taste |
| 4 |
oz |
Virgin olive oil |
| 1 |
ts |
Butter |
INSTRUCTIONS
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.
S: 4 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOURSHOW #DJ9372
Converted by MM_Buster v2.0l.
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