Last updated 6/12/2012 1:00:58 AM. Recipe ID 24238. Report a problem with this recipe.
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
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
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
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
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.
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