Artichokes > Seafood > Soups & Stews > Artichoke & Mussel Bisque >
Artichoke & Mussel Bisque
3 whole artichokes
1 onion, chopped
1/2 C heavy cream
2 QTS water to cover
Salt & black pepper to taste
2 cloves garlic, peeled & minced
1 TBS margarine
1 LB mussels, cleaned & de-bearded
1/2 C dry white wine
1 lemon, juiced
3 TBS fresh parsley, chopped
Remove hearts and stems from artichokes; discard leaves. Chop hearts and stems; place in a large pot over low heat with the onion. Add the cream, just enough water to cover, and salt and black pepper to taste. Let simmer for fifteen to twenty minutes, or until tender.
Rinse and de-beard the mussels. In a separate saucepan over medium-low heat, sweat garlic in the butter or margarine for thirty seconds (do not brown). Add cleaned mussels and wine; cover and let simmer for five minutes. Remove mussels and reserve liquid.
Transfer vegetable mixture to a blender; puree until smooth. Add lemon juice, reserved mussel liquid and salt and black pepper to taste. Strain the mixture through a fine mesh colander; top each serving with mussels. Garnish with chopped parsley.
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