Celery Root, Celery Seed, and Mussel Bisque Recipe | James Beard Foundation

Ingredients

• 1 tablespoon olive oil
• 2 ribs celery, sliced
• 1/2 onion, sliced
• 1/2 small fennel bulb, sliced
• 2 garlic cloves
• 1/2 cup white wine
• 4 cups water
• 24 Prince Edward mussels, cleaned and bearded
• 2 tablespoons olive oil
• 2 small celery root, peeled and diced into 1/2-inch pieces
• 3 ribs celery, sliced
• 2 peeled cloves garlic
• 1/2 cup half-and-half
• Salt to taste
• 1 1/2 tablespoons celery seed
• Zest of 1 lemon
• Torn crusty bread for serving