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. S: 4 servings Recipe by: CHEF DU JOURSHOW #DJ9372
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|Serving Size: 1 Serving (1261g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 2156 (80%)|
|Amt Per Serving||% DV|
|Total Fat 239.5g||319 %|
|Saturated Fat 35.5g||178 %|
|Monounsaturated Fat 167.8g|
|Polyunsanturated Fat 26.6g|
|Cholesterol 137.2mg||42 %|
|Sodium 1503mg||52 %|
|Potassium 1797.1mg||47 %|
|Total Carbohydrate 46.9g||14 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 44.8g|
|Protein 56g||80 %|
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Calories per serving: 2703
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