Soups Recipes - Brittany Mussel Bisque

Ingredients

• 1 kg/2 1/4lb fresh mussels

• 600 ml/1 pt/2 1/2 cups water

• 300 ml/1 1/4 cups dry cider

• 2 celery sticks, finely chopped

• 1 onion, finely chopped

• 1 bunch of parsley, chopped

• Salt and freshly ground black pepper

• 50 g/2 oz/1/4 cup long-grain rice

• 1 large tomato, skinned, seeded and finely chopped

• 10 ml/2 tsp lemon juice

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Method:

1. Scrub the mussels, discarding any that are damaged or open and won't close when sharply tapped.

2. Remove the beards. Put into a large pan with the water, cider, celery, onion and half the parsley. Season and bring to the boil. Cover and cook for 2 minutes.

3. Remove the mussels with a draining spoon and discard any that have not opened. Take the mussels out of their shells and reserve.

4. Meanwhile add the rice and tomato to the cooking liquid, bring to the boil and cook for 10 minutes or until the rice is tender.

5. Stir in the lemon juice and mussels and reheat. Taste and reseason if necessary. Serve in soup bowls, garnished with the remaining parsley.