Ingredients

2 pounds mussels, scrubbed, debearded

1 cup dry white wine

4 cups (about) bottled clam juice or low-salt chicken broth

3 tablespoons butter, divided

2 1/2 cups 1/2-inch cubes fresh fennel bulbs, divided, fennel fronds chopped and reserved for garnish

1/4 cup 1/4-inch cubes peeled carrot

1/2 cup chopped shallots (about 2 large)

1/4 cup long-grain rice

1 teaspoon tomato paste

1/2 teaspoon dried thyme

1 bay leaf

1 cup heavy whipping cream

1 tablespoon brandy

Chopped fresh parsley (optional)

Description

Who Needs Lobster? Mussels Bring A Similar Richness To This Soup.

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