CookEat Recipe
Mussel Bisque Jardinière
A smooth strained mussel and milk bisque with tender carrot and turnip balls, peas and green beans.
Method
Steps
Step 1
For the jardinière, wash and peel the two medium carrots and one good-sized turnip. Use a small vegetable scoop to cut balls from them. Put the balls in a saucepan with one pint of the water and the separate two saltspoons salt and cook for about thirty minutes, until soft. Drain thoroughly on a clean sieve.
Step 2
While the root vegetables cook, inspect the forty-eight large live mussels from a regulated supplier, discarding broken shells or mussels that do not close when tapped. Scrub under cold drinking water, remove the beards and drain. Bring the separate three pints water to a boil in a large saucepan with the washed half small bunch parsley, add the mussels and cover. Boil for about fifteen minutes, ensuring at least five minutes boiling after opening for every opened mussel. Discard any that remain unopened. Drain through a clean colander into a clean bowl, retaining the broth. Remove the cooked mussels from their shells and pound to a pulp in a mortar.
Step 3
Heat one ounce of the butter in a saucepan, add the two ounces flour and stir well with a wooden spoon. Add the pounded mussels, all their retained broth and the one pint pasteurized milk. Season with the one teaspoon salt, two saltspoons cayenne and one saltspoon ground nutmeg. Mix for two minutes and bring to a boil, stirring, continuing until the flour is fully cooked. Skim any scum from the surface.
Step 4
Add the remaining half ounce butter in very small pieces and mix until melted. Strain the bisque through a fine conical strainer and then through clean food-safe cheesecloth into a clean saucepan, removing all coarse mussel and parsley solids. Keep hot.
Step 5
Return the drained carrot and turnip balls to their saucepan. Add the separate one light tablespoon butter, three tablespoons drained canned peas, three tablespoons drained canned green beans cut into half-inch pieces, half a teaspoon sugar and one light saltspoon grated nutmeg. Mix gently without mashing and cook over low heat for five minutes.
Step 6
Add the complete hot jardinière to the strained bisque and boil for five minutes more. Pour into a warm soup tureen and serve promptly.
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