Mussel soup Recipe

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Mussel soup

Artist:	_	Yield:	6
Categories:	Mussels, Seafood, Soups & Stews	Rating:	0
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Ingredients:

2	large	Bunches cilantro (fresh
		-coriander), stems removed
		1 bn Parsley, stems removed
1/4	large	Red onion, chopped
2		Cloves garlic, chopped
1		Or 2 serrano peppers, stems
		-removed (Optional)
2	cup	Fish stock (or chicken broth
		-or half bottled
		Clam juice and half water)
		-(up to 2 ?cups)
60		Mussels, scrubbed and beards
		-removed
1 1/2	cup	Dry white wine
1 1/2	cup	Whipping cream

Procedures:

1	Combine the cilantro, parsley, onion, garlic, peppers and ?cup fish stock in the bowl of a food processor or blender.
2	Blend, adding up to ?cup more stock to form a very thick and smooth puree.
3	Set aside.
4	(puree may be made ahead.
5	Cover and store in the refrigerator.
6	in a non-aluminum saute pan, combine the mussels, wine and 1 ?cups fish stock.
7	Cover the pan and bring the liquid to a boil.
8	Steam the mussels only until the shells are open, 3 to 5 minutes.
9	Discard any unopened mussels.
10	transfer the mussels to a bowl and remove from the shells.
11	(if desired, save some of the shells to use as a garnish).
12	Meanwhile, add the cream to the pan; bring the liquid to a boil and cook until slightly thickened.
13	add ?cup of the cilantro puree to the pan.
14	Stir to blend.
15	Taste and, if desired add anothe ?cup.
16	Return the mussels to the broth in the pan and bring to a simmer.
17	Portion out the soup and mussels, garnish with a few cilantro leaves and serve at once.
18	makes 6 servings.
19	[the baltimore sun; january 16, 1991]