Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 larges | Bunches cilantro (fresh coriander), stems removed |
| 1 bunch | Parsley, stems removed |
| ¼ large | Red onion, chopped |
| 2 \N | Cloves garlic, chopped |
| 1 \N | Or 2 serrano peppers, stems removed (Optional) |
| 2 cups | Fish stock (or chicken broth or half bottled |
| \N \N | Clam juice and half water) (up to 2 1/2 cups) |
| 60 \N | 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.