Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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