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Miso Mussel Parsnip Bisque

Miso Mussel Parsnip Bisque

This Miso Mussel Parsnip Bisque delivers exactly what it promises, mussels and parsnips pureed into a rich and luxurious bisque finished with a touch of cream.
Prep Time 20 mins
Cook Time 25 mins
Course Soup
Servings 6

Equipment

  • Large pot with a steaming basket
  • Food processor or immersion blender

Ingredients
  

  • 907g (2 lbs) mussels
  • 2 tbsp neutral oil
  • 3 shallots halved and thinly sliced
  • 4 cloves garlic peeled and thinly sliced
  • 2 tbsp white miso
  • ½ cup sake
  • 4 cups fish stock store bought or homemade
  • 454g (1 lb) parsnips peeled and coarsely chopped
  • ½ cup heavy cream
  • sesame oil for drizzling
  • daikon microgreens optional
  • black sesame seeds for sprinkling, optional

Instructions
 

  • Rinse the mussels under cold water and leave them to drain. Discard any that are open and refuse to close. To test if the mussel is still alive, tap any open mussels on the side of the sink. They should close in response. If they don’t discard them. 
    907g (2 lbs) mussels
  • Pour the oil into a large pot and place it over medium heat. Once the oil is shimmering, add the shallots and a generous sprinkling of salt. Sauté until just translucent. Add the garlic and sauté until fragrant, about 30 seconds more. 
    2 tbsp neutral oil, 3 shallots, 2 tbsp white miso, 4 cloves garlic
  • Add the miso and stir until the shallots and garlic are coated. Stir in the sake and reduce to a simmer. Place the mussels in a steaming basket and place it over the pot. Cover and let the mussels steam for 7 minutes. Take the steaming basket off of the pot and set it aside. 
    2 tbsp white miso, ½ cup sake, 907g (2 lbs) mussels
  • Pour the stock into the pot and add the parsnips. Bring the mixture up to a boil, then reduce to a simmer. Let cook until the parsnips are tender and can be easily pierced with a fork. This should take about 20 minutes.
    4 cups fish stock, 454g (1 lb) parsnips
  • While the parsnips are simmer, remove the mussels from their shells and place them in a bowl. ** Once the parsnips are tender, add the mussels to the soup and turn off the heat. Either transfer the soup to a food processor and carefully blitz the soup in batches *** or puree the soup using an immersion blender.
  • Once the soup is smooth, stir in the cream and ladle it into bowls. Garnish with additional cream, sesame oil, daikon microgreens, and black sesame seeds.
    ½ cup heavy cream, sesame oil, daikon microgreens, black sesame seeds

Notes

** If you would like to garnish the soup as pictured, this is the time to select the mussels you would like to add to the surface of the soup.
*** Always exercise caution when pureeing hot liquids. Don't fill your food processor up more than halfway and be mindful of escaping steam.
Keyword bisque, Cream, miso, mussels, parsnip