|2 larges||Bunches cilantro (fresh coriander), stems removed|
|1 bunch||Parsley, stems removed|
|¼ large||Red onion, chopped|
|2||Cloves garlic, chopped|
|1||Or 2 serrano peppers, stems removed (Optional)|
|2 cups||Fish stock (or chicken broth or half bottled|
|Clam juice and half water) (up to 2 1/2 cups)|
|60||Mussels, scrubbed and beards removed|
|1½ cup||Dry white wine|
|1½ cup||Whipping cream|
Combine the cilantro, parsley, onion, garlic, peppers and ½ cup fish stock in the bowl of a food processor or blender. Blend, adding up to ½ cup more stock to form a very thick and smooth puree. Set aside. (Puree may be made ahead. Cover and store in the refrigerator.
In a non-aluminum saute pan, combine the mussels, wine and 1½ cups fish stock. Cover the pan and bring the liquid to a boil. Steam the mussels only until the shells are open, 3 to 5 minutes. Discard any unopened mussels.
Transfer the mussels to a bowl and remove from the shells. (If desired, save some of the shells to use as a garnish.) Meanwhile, add the cream to the pan; bring the liquid to a boil and cook until slightly thickened.
Add ¾ cup of the cilantro puree to the pan. Stir to blend. Taste and, if desired add anothe ¼ cup. Return the mussels to the broth in the pan and bring to a simmer. Portion out the soup and mussels, garnish with a few cilantro leaves and serve at once.
Makes 6 servings.
[THE BALTIMORE SUN; January 16, 1991] Posted by Fred Peters.
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