mussels, scallops), snails (whelks, periwinkles), and cephalopods (cuttlefish, squid, octopus). The French have long enjoyed ...

Add the tomato paste, garlic and vinegar and thyme leaves tied with a string to infuse the bisque with flavour ... Sear the lobster, mussels, and John Dory fish until there is a brown colour ...

Creamy and delicate bisque soup is a classic of French cuisine ... and molluscs (oysters, mussels, scallops), snails (whelks, ...