Mussel-And-Spinach Bisque Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil over medium heat and sauté onions and garlic until softened.
• STEP 2.Add mussels and white wine, cover, and cook until the mussels open.
• STEP 3.Remove the mussels from their shells and set aside. Add spinach, broth, and spices to the pot and simmer for 10 minutes.
• STEP 4.Using an immersion blender or regular blender, puree the soup until smooth and creamy.
• STEP 5.Return the soup to the pot, add the mussels back in, and heat until warmed through. Serve hot with crusty bread.

Cooking Tips

• Make sure to discard any mussels that do not open during cooking.
• For a richer flavor, add a splash of heavy cream or coconut milk to the soup.
• Garnish with fresh herbs like parsley or chives for added freshness.

Storage and Serving

• Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheat on the stovetop over low heat, stirring occasionally.
• Serve hot with crusty bread for a complete meal.