See below ingredients and instructions of the recipe
4 lb Mussels, scrubbed and -into 1/8-inch-thick slices
-debearded 3 c (or more) bottled clamjuice
1/4 c Fresh parsley leaves 1 c Canned chicken broth
2 lg Garlic cloves 2 tb Tomato paste
2 md Onions, quartered 1 Bay leaf
2 tb Olive oil Pinch of saffron
3 lg Tomatoes (about 1 lb), 2 oz Vermicelli pasta, broken
-cored, halved, seeded and -into thirds
-cut into 1/4-inch dice 1/4 tb Dried red pepper flakes
1 lg Leek, trimmed, green part Salt
-discarded, white part cut
Place mussels in heavy large saucepan and cover with cold salted
water. Soak 30 minutes. Drain well; rinse pan. Discard any open
mussels; return remaining mussels to saucepan. Cover and cook over
medium-high heat 5 minutes, stirring once. Remove opened mussels.
Cover and continue cooking 5 minutes. Discard any unopened mussels.
Let mussels cool; remove shells. Strain liquid exuded while cooking
through double thickness of cheese, cloth. Add enough water to liquid
to measure 2 cups. Do not rinse pan.
Steel Knife: Process parsley until minced, about 30 seconds. Set
aside. With machine running, drop garlic through feed tube and mince.
Add on- 10ns and mince using on/off turns.
Add oil to same saucepan used for cooking mussels and heat over medium
heat. Add garlic and onion, tomatoes and leek and cook until soft but
not brown, stirring frequently, about 10 minutes. Add strained mussel
liquid, 3 C clam juice, chicken broth, tomato paste, bay leaf and
saffron. Bring to boil; reduce heat and simmer 10 minutes. Add
vermicelli and simmer just until tender, about 7 minutes. (Can be
prepared 1 day ahead. Cover soup, mussels and parsley separately.
Bring soup to simmer. Add mussels and cook just until hot. Add red
pepper flakes. Season with salt. Garnish with reserved parsley and
Bon Appetit/August/89 Scanned fixed by Di and Gary