Ina Garten’s French Mussel Bisque: A Comforting Classic
If you’re looking to transport your taste buds straight to a charming French bistro, Ina Garten’s French Mussel Bisque is the perfect recipe for you. Celebrated culinary icon and beloved host of Barefoot Contessa, Ina swears by this easy-to-make bisque filled with savory ingredients. With its rich blend of vegetables, saffron, and fresh mussels, this bisque offers both comfort and sophistication in every bowl.
Why You’ll Love This Recipe
This bisque epitomizes French cooking with its elegant flavors and cozy warmth. Perfect for a special occasion or a simple weeknight dinner, this dish serves a delightful six portions, making it an ideal choice for family gatherings or dinner parties. In just about 50 minutes, you can create a gourmet experience in your own kitchen.
Ingredients
To prepare this delectable bisque, you’ll need the following ingredients:
- 1 (750-ml) bottle of dry white wine, divided
- 3 pounds of fresh mussels, cleaned
- 6 tablespoons unsalted butter
- 1 1/2 cups chopped yellow onion (about 2 onions)
- 1 large leek, white and light green parts, cleaned and chopped
- 2 carrots, chopped
- 4 teaspoons minced garlic (equivalent to about 4 cloves)
- 1/2 teaspoon saffron threads
- Kosher salt and freshly ground black pepper, to taste
- 4 whole canned plum tomatoes, chopped
- 1 1/2 cups half-and-half
- 1 cup heavy cream
- 2 tablespoons minced fresh parsley or dill, for garnish
Cooking Instructions
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Prepare the Mussels: In a large, shallow pot, bring 1 1/2 cups of water combined with 1 cup of white wine to a boil. Add the cleaned mussels, cover the pot, and cook over medium heat for about 5 minutes, or until the mussels open. Once cool enough to handle, separate the mussels from their shells, discarding any that didn’t open. Strain the cooking liquid through a cheesecloth-lined sieve into a bowl and set aside.
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Sauté the Vegetables: In another large heavy-bottomed pot, melt the butter over medium heat. Add the chopped onions, leek, carrots, garlic, saffron, and season with 2 teaspoons of salt and 1 teaspoon of pepper. Sauté, stirring occasionally, for 5 minutes. Lower the heat, cover the pot, and let it cook for an additional 20 minutes. After this, add the tomatoes and cook for another minute.
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Combine and Simmer: Pour in 2 cups of the reserved mussel cooking liquid along with the remaining white wine. Bring this mixture to a boil, then reduce the heat and let it simmer uncovered for 5 minutes.
- Finish the Bisque: Add the reserved mussels along with the half-and-half and heavy cream. Heat until just warmed through, being careful not to let it boil. Stir in minced parsley or dill, adding 1 teaspoon of salt and 1/2 teaspoon of pepper to taste.
Serve
Serve your luxurious moules bisque hot, garnished with additional fresh herbs, for an irresistible finish that highlights the beauty of each ingredient. Accompany it with crusty bread or a light salad to round out your meal.
This velvety French Mussel Bisque embodies the art of simple yet elegant cooking. Whether you’re a seasoned cook or a kitchen novice, Ina’s guidance makes it easy to bring a touch of France into your home. Enjoy the warmth of every spoonful as you indulge in this delightful bisque!
Watch the video by Food Network
Video “Ina Garten's French Mussel Bisque | Barefoot Contessa | Food Network” was uploaded on 06/20/2025 to Youtube Channel Food Network