Lunchbreak: Lobster bisque mussels, prepared by Chez Moi chef Dominique Tougne

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Chef Dominique Tougne

Chez Moi
2100 N. Halsted Street
(773) 871-2100

Mussel Fest
September 15-25

Lagunitas Beer & Mussel Kick-Off Reception
Thursday, September 15
6:00 p.m. - 8:00 p.m. - at Chez Moi

Lobster Bisque Mussels
Serves 4

For the Mussels:
1 pound mussels
1 cup lobster bisque
1 teaspoon chopped parsley
1 ounce diced carrot
1 ounce diced celery
1 ounce butter

In a sauce pot, melt the butter, then add diced carrot and diced celery. Add the mussels and steam until all open. Add the lobster bisque and parsley. Serve very hot.

For the Lobster Bisque:
**buy it if you can**
1 pound lobster bodies
1/4 cup brandy
1 teaspoon tomato paste
2 ounces chopped carrot
2 ounces chopped celery
1/2 teaspoon chopped garlic
2 cups water
2 cups heavy cream
salt and pepper

In a sauce pot, saute lobster bodies, carrots and celery in olive oil, stirring constantly until light brown. Remove from fire and add the brandy and the tomato paste. Return to low heat. Add water. Cook slowly for 15 minutes. Blend with a hand mixer, then strain in a different sauce pot. Add cream, then reduce until the sauce coats the back of a spoon. Season with salt and pepper.

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