Mussels in Tomato Bisque Broth

Along the French coast, mussels often meet a silky bisque-style broth that marries tomato depth with cream. This one-pot dinner steams fresh shellfish in a fennel-scented tomato bisque enriched with white wine and gentle heat.

Serves 4 · 20 min prep · 25 min cook

Estimate for one serving

• 380 cal
• 26g protein
• 18g carbs
• 22g fat
• 3g fiber

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Ingredients

• 2 lb fresh mussels
• 3 tbsp unsalted butter
• 1 small fennel bulb
• 1 large shallot
• 4 garlic cloves
• 2 tbsp tomato paste
• 1 cup canned crushed tomatoes
• 2 cups seafood stock
• 3/4 cup heavy cream
• 3/4 cup dry white wine
• 1/4 cup fresh basil
• 1/4 tsp red pepper flakes
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1 crusty baguette
• 1 tbsp olive oil

Instructions

1. 1Scrub mussels under cold water, debeard them, and discard any that stay open when tapped. Set aside in a colander.
2. 2In a wide Dutch oven heat olive oil and butter over medium heat until foaming. Add thinly sliced fennel and minced shallot; cook 6 minutes until soft and lightly golden.
3. 3Stir in minced garlic, tomato paste, and red pepper flakes; cook 90 seconds until the paste turns brick-red and fragrant.
4. 4Pour in white wine and simmer 2 minutes, scraping the bottom, until the liquid reduces by half and the sharp smell mellows.
5. 5Add crushed tomatoes and seafood stock. Bring to a lively simmer and cook 8 minutes so the broth thickens slightly and tastes bright.
6. 6Stir in heavy cream and season with salt and pepper. Return to a gentle simmer—do not let it boil hard.
7. 7Add the cleaned mussels, cover tightly, and steam 5 to 7 minutes, shaking the pot once, until most shells open wide. Discard any that remain closed.
8. 8Taste the tomato-cream broth and adjust seasoning. Tear basil leaves and stir most of them in off heat.
9. 9Ladle mussels and generous broth into deep bowls. Finish with remaining basil and serve immediately with toasted baguette slices for soaking.