In a large saucepan, using butter and oil, brown the leek, the parsnip and the carrots on low heat, for approximately 10 minutes.
Add the other ingredients, except for the milk and mussels, and bring to a boil.
Lower the heat, cover and simmer for approximately 10 minutes.
Purée the soup using a blender and put it back in the saucepan.
Add the milk and heat the bisque (do not bring to a boil).
Before serving, add 4 to 6 cooked mussels per plate and garnish with chive.
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.
© Société des alcools du Québec, 2007
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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