Instructions: In a medium casserole, sweat leeks, onions, and garlic in olive oil for 10 minutes. Add mussels, brandy, and wine and cover and steam mussels until they open. Remove from heat.
Separate mussels from shells and place mussel meat in sauce pan. Add tomatoes and 4 ounces of water. Season with salt and pepper, bring to a boil, and let simmer for 10 minutes.
In a food processor, puree until smooth. Strain through a sieve. Add additional water if bisque appears too thick. Whisk in olive oil, butter and additional salt and pepper, to taste.
This recipe yields 4 servings.
Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.