Recipe Artichoke and Mussel Bisque (Soup)

Required Ingredients:

• 3 whole artichokes
• 1 bulb fennel, trimmed and diced
• 1 onion, chopped
• 1/2 cup heavy cream
• 2 quarts water to cover
• salt and pepper to taste
• 2 cloves garlic, minced
• 1 tablespoon margarine
• 1 pound mussels - cleaned and debearded
• 1/2 cup dry white wine
• 1 lemon, juiced
• 3 tablespoons chopped fresh parsley

Preparing/Cooking:

• Remove the hearts and stems from the artichokes and discard the leaves.
• Chop the hearts and stems and place them in a large pot over low heat with the fennel and onion.
• Add the cream, just enough water to cover all, and salt and pepper to taste.
• Let this simmer for 15 to 20 minutes, or until tender.
• Meanwhile, rinse and de-beard the mussels.
• In a separate large saucepan over medium low heat, sweat the garlic in the butter or margarine for 30 seconds.
• Add the cleaned mussels and the wine, cover and let simmer for 5 minutes.
• Remove the mussels and reserve the liquid.
• (Note: Be careful not to brown the garlic.
• )Transfer the vegetable mixture to a blender and puree until smooth.
• Add the lemon juice, reserved mussel liquid and season with salt and pepper to taste.
• Strain this mixture through a fine mesh strainer and top each serving with some mussels.
• Garnish with chopped fresh parsley.

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