Mussel and Fennel Bisque

Name: Mussel and Fennel Bisque
Yield: 6 Servings
Ingredients: 2 pounds mussels, scrubbed, debearded; 1 cup dry white wine; 4 cups (about) bottled clam juice or low-salt chicken broth; 3 tablespoons butter, divided; 2 1/2 cups 1/2-inch cubes fresh fennel bulbs, divided, fennel fronds chopped and reserved for garnish; 1/4 cup 1/4-inch cubes peeled carrot; 1/2 cup chopped shallots (about 2 large); 1/4 cup long-grain rice; 1 teaspoon tomato paste; 1/2 teaspoon dried thyme; 1 bay leaf; 1 cup heavy whipping cream; 1 tablespoon brandy; Chopped fresh parsley (optional)

By Rick RodgersPhotography by Marcus Gaab

November 3, 2008

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Recipe notes