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Anything is good, in moderation. I cook because I love to and because I can share with those around me. I crochet for the same reason.

Do what you want to do, enjoy what you do and use it to touch those around you.

Sep 7, 2011

Mussel Bisque

Over the weekend, Hubby and I attended several cooking classes at The Kitchen Shoppe in Carlisle.  This recipe was shared by Chef Jim Lupia.  Try it, try some classes, enjoy!

The MTG Fruits de Mer Seafood Stock is a puck of concentrated stock available at the Kitchen Shoppe.  If you cannot find this concentrate where you live, replace the water and pucks with a commercially available seafood stock.  If you steam your own mussels, use the water from steaming them in place of the water called for in the recipe (unless, of course, you are using a seafood stock).

1 Lb Mussels, Weigh Out Of The Shell                    1/2 Medium Red Bell Peppers, Seeded & Chopped
1 Cup White Wine                                                  2 Medium Tomatoes, Skinned, Seeded & Chopped
2 Cups Water                                                         4 Garlic Clove, Crushed
3 Ounce MTG Fruits De Mer Seafood Stock            1 Tbl Fresh Parsley, Chopped
2 Tbl Butter                                                            1 Tbl Fresh Basil, Chopped
1 Small Red Onion, Chopped                                    2 Tbl Sun Dried Tomato Pesto
1 Small Leek, Thinly Sliced                                      1 Cup Heavy Cream
1 Small Carrot, Finely Diced                                    Salt, To Taste
1 Small Celery Stalk, Thinly Sliced                           Pepper, To Taste

In a pot on medium high heat, melt the butter.  Add the onion, leek, carrot, celery, pepper, tomatoes and garlic and sweat until soft.  Reduce heat to medium and add wine, water and MTG seafood stock.  Add the parsley and basil, simmer for 10 minutes.  Add the pesto, mussels and cream, season to taste and serve.

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