A few weekends ago we had a claim bake. But not all our guests were big seafood eaters, so we ended up with a lot of leftover mussels. I shelled them and froze them. Today I thawed them out to make this creamy mussels bisque in my pressure cooker. It is going down to the local VFW to support our local veterans. But it’s so amazing that you can make it for you dinner guests and they are sure to be impressed.
2 1/2 cups white wine
3 pounds fresh mussels, cooked, shelled, cleaned and chopped
6 tablespoons (3/4 stick) unsalted butter
1 1/2 cups chopped yellow onion (2 onions)
1 large leek, white and light green parts, cleaned and chopped
2 carrots, chopped
4 teaspoons minced garlic (4 cloves)
1 red pepper
1 teaspoon turmeric
1 teaspoon paprika
Kosher salt and freshly ground black pepper
1 can crushed tomatoes
2 cup heavy cream
2 tablespoons minced fresh parsley
- Chop up the leaks, carrots, red pepper and onions. Place inside the pressure cooker with 1 cup water and 1/2 cup white wine for on the vegetable setting for 6 minutes.
- Remove from the pressure cooker and food process or blend the vegetables and the liquid until smooth.
- Pour back into the pressure cooker with all the other ingredients and place on the soup stew setting for 10 minutes.
- Enjoy your gourmet creamy mussel bisque that will taste like it came from a upscale seafood restaurant.