Roasted Red Pepper Bisque with Gouda makes a rich, flavourful broth for the mussels. Use the ciabatta buns to sop it up.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|water||60 mL||1/4 cup|
|olive oil||60 mL||1/4 cup|
|diced onion||375 mL||1 1/2 cups|
|sliced garlic (approx. 12 cloves)||90 mL||6 tbsp|
|salt and pepper, each||2 mL||1/2 tsp|
|dry white wine||1 L||4 cups|
Campbell’s® Verve® Tomato Roasted Red Pepper Bisque with Gouda
1 pouch (1.81 kg)
1 pouch (4 lb)
|ciabatta buns, sliced lengthwise (each 6 oz/170 g)|
|olive oil||45 mL||3 tbsp|
|finely chopped fresh parsley||175 mL||3/4 cup|
|1. Heat 1 tsp (5 mL) oil in skillet set over medium heat; cook 2 tbsp (30 mL) onion, 1 1/2 tsp (8 mL) garlic, and pinch each of salt and pepper for about 2 minutes or until slightly softened. Pour in 1/3 cup (75 mL) dry white wine; bring to boil. Boil for 2 minutes.|
|2. Stir in 1/3 cup (80 mL/) soup and 1/4 cup (60 mL) water; bring to simmer. Tap any open mussels, discarding any that do not close. Add 1/2 lb (113 g) mussels. Reduce heat to medium-low; cover and let mussels steam for about 5 minutes or until mussels open, discarding any mussels that do not open.|
|3. Meanwhile, toast 1 ciabatta bun under broiler or salamander for 1 minute. Brush with 1/2 tsp (3 mL) olive oil.|
- Transfer mussels to serving dish. Sprinkle with 1 tbsp (15 mL) parsley. Serve with 1 ciabatta bun.