Title: Mussel soup
 Categories: Soups, Mussels
      Yield: 6 servings
 
      2 lg Bunches cilantro (fresh
           -coriander), stems removed
      1 bn Parsley, stems removed
    1/4 lg Red onion, chopped
      2    Cloves garlic, chopped
      1    Or 2 serrano peppers, stems
           -removed (Optional)
      2 c  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
  1 1/2 c  Dry white wine
  1 1/2 c  Whipping cream
 
  Combine the cilantro, parsley, onion, garlic, peppers and 1/2 cup fish
  stock in the bowl of a food processor or blender.  Blend, adding up
  to 1/2 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 1 1/2 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 3/4 cup of the cilantro puree to the pan.  Stir to blend.  Taste
  and, if desired add anothe 1/4 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.