Mussel soup

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.

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