THE BEST
MUSSELS.
PERIOD.

Organic Newfoundland Blue Mussels in Garlic and Fennel Tomato Bisque

Chef Steve Watson

Ingredients:

5 lbs Fresh Newfoundland Organic Blue Mussels

1 cup of White wine

1/2 lb Natrel sea salt butter

Large Onion, coarsely chopped

20 cloves of garlic, finely chopped

2 tbsp Flour

1 Whole fennel, finely sliced

100 ml Central Dairies 35% cream

1 x 28 oz can chopped tomatoes, undrained

1 litre Mussel stock

Salt and pepper to taste

8 thick slices of French baguette, fried in bacon fat

Directions:

Steam the Newfoundland organic mussels in white wine. Remove mussels from the shells and refrigerate. (do not discard the extra mussel stock) Heat the butter and sauté the garlic, onion and fennel together for 4 to 5 minutes. Blend in the flour & cook for 1 minute. Gradually re-add the mussel stock. Cook for 4 minutes or until mixture comes to a boil & thickens slightly. Add tomatoes & bring to a simmer, for approximately 20 minutes. Season to taste. Just before serving, add mussels and cream. Garnish with fried French baguette fried in bacon fat.

Serves 8 Portions

 

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