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French Mussel Bisque

Recipe courtesy of PEI Mussels


- 6 Servings +


Rinse fresh PEI mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.

Combine 1 cup (250 mL) of the wine and 1 ½ cups water together in a large pot over medium heat. Bring to a boil, add the mussels, cover and leave to cook until steam pours out from under the lid approx 6-7 minutes. Let rest for one minute and then remove the lid.

When cool enough to handle, scoop out mussels with a slotted spoon and remove mussels from shells. Discard empty shells and any mussels that do not open. Strain remaining cooking liquid and set aside.

Heat butter in a large pan over medium heat. Add onions, leek, carrot, garlic, saffron, 2 tsp sea salt, several grinds of freshly cracked pepper, and stir, occasionally, for 5 minutes. Add tomatoes, reduce the heat, cover and simmer for 20 minutes, stirring occasionally.

Add 2 cups (500 mL) of reserved cooking liquid; discard the rest. Add the remaining wine, bring to a boil, lower the heat and simmer for 5 minutes. Add cream and reserved mussels. Stir and continue to cook, gently, but don’t bring to a boil. Add fresh dill and more sea salt (1 tsp) and pepper to taste. Divide between bowls and serve.

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