So aside from getting tired of looking through various photo albums trying to pick out pictures from Hawai'i, I also had to starting packing, and tying up a bunch of loose ends because we decided to move and leave San Diego! (More on that to come, but for now, I will catch up on what I did, cooked, and ate during my last month in California)
As with any soup or bisque I had to saute the veggies and have them soak up the flavors of the onions, garlic, and various spices.
I had already prepared and cooked the mussels a little before cooking the veggies for the bisque. The hard part was cleaning the outsides of the shells, but this time I did it a little faster since I knew what I was doing!
I had to save the mussel "broth" that I had cooked the mussels in and had to run the liquid through a sieve to get rid of all the gross particles that they had given off.
And viola! I added the broth to the veggies, as well as the mussels and then whisked in a small amount of cream :) It was delicious, I'm wanting to make it again, very soon!