2.5 cups cubes fennel bulbs fresh divided chopped for garnish
1 cup heavy whipping cream
4 cups low-salt chicken broth ()
2 pounds mussels scrubbed
0.3 cup rice long-grain
0.5 cup shallots chopped ( 2 large)
1 teaspoon tomato paste
Equipment
bowl
frying pan
sauce pan
pot
blender
measuring cup
tongs
Directions
Combine mussels and wine in large pot.Cover; bring to boil. Boil until musselsopen, about 5 minutes (discard any that donot open). Using tongs, transfer to largebowl.
Pour cooking liquid through strainerset over 8-cup measuring cup.
Add enoughclam juice to cooking liquid to measure 5cups.
Remove mussels from shells; place insmall bowl. Discard shells. Cover musselsand chill until ready to use, up to 8 hours.Melt 2 tablespoons butter in largesaucepan over medium heat.
Add 1 1/2 cupsfennel cubes and carrot; sauté until fennelis slightly softened, about 10 minutes.
Addshallots; sauté until soft, about 4 minutes.
Add clam juice mixture, rice, tomatopaste, thyme, and bay leaf. Bring to boil.Reduce heat to medium-low; partially coverand simmer until rice is tender, stirringoccasionally, about 25 minutes. Discardbay leaf. Cool slightly. Working in batches,puree in blender. Return to saucepan.
Meanwhile, melt 1 tablespoon butterin small nonstick skillet over medium heat.
Add 1 cup fennel cubes; sauté until crisptender,about 7 minutes. Season with saltand pepper.
Remove from heat. do ahead
Bisque mixture and sautéed fennel can bemade 8 hours ahead. Cool slightly. Chillbisque mixture uncovered until cold, thencover and keep chilled. Cover and chillfennel. Bring bisque mixture to simmerbefore continuing.
Add whipping cream, brandy, andmussels to bisque mixture; bring to simmer.Season to taste with salt and pepper. Ladlebisque into 6 bowls.
Sprinkle sautéed fennelcubes atop bisque.
Garnish with choppedfennel fronds and parsley, if desired.
Try a crisp white winewith the bisque. We like the very affordable
