Yield: 10 servings
|¾ pounds||bacon; cut julienne|
|2.00 cup||chopped yellow onions|
|1.00 cup||chopped celery|
|1.00 cup||diced carrot|
|½ teaspoon||cayenne pepper|
|6.00 \N||bay leaves|
|¾ cup||all-purpose flour|
|8.00 cup||chicken stock|
|1½ pounds||new potatoes; quartered|
|1.00 cup||fresh sweet corn|
|1.00 teaspoon||crab boil|
|½ cup||finely-chopped fresh parsley|
|4.00 pounds||small cultivated mussels|
|¼ teaspoon||hot sauce|
|1.00 teaspoon||worcestershire sauce|
In a large nonstick stock pot, over medium heat, render the bacon for 10 minutes. Stir in the onions, celery, and carrots. Season the vegetables with salt, cayenne, and bay leaves. Saute for 10 minutes, or until the vegetables are soft and tender. Stir in the flour and cook for 10 minutes, stirring occasionally. Stir in the chicken stock and bring up to a boil. Add the potatoes and corn. Stir in the Crab Boil. Simmer for 15 minutes, or until the potatoes are fork tender.
Stir in the cream and parsley. Add the mussels and simmer the soup for 5 minutes. Stir in the hot sauce and Worcestershire sauce. Simmer the soup for 2 minutes. This recipe yields 10 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B09 broadcast 02-04-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
Recipe by: Emeril Lagasse
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