Mussel soup

Yield: 6 Servings

Ingredients:

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

Instructions:

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.