Mussel Soup

Recipe Ingredients

1 tablespoon	15ml	Oil - for cooking
1/2 cup	55g / 1.9oz	Julienned carrots
1 cup	237ml	Julienned leek whites
1 teaspoon	5ml	Chopped garlic
1/2 cup	31g / 1.1oz	Diced tomatoes
1 cup	237ml	White wine
1 lb	454g / 16oz	Mussels - cleaned
2 cups	474ml	Hot water
2 tablespoons	30ml	Chopped parsley
1 cup	237ml	Cream
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Butter
		Garnish
		Stuffed Mussels - see * Note

Recipe Instructions

* Note: See the "Stuffed Mussels" recipe which is included in this collection.

In a soup pot heat the oil, add the carrots and leeks. Cook for 2 minutes then add the garlic, tomatoes and wine, bring to a boil and throw in the mussels. Cover and steam until they open. Remove the mussels and add the water and parsley. Simmer for 4 minutes, meanwhile picking the mussels from the shell. Add the cream to the broth and season. Add the mussels back into the soup. Stir in the butter right before you serve. Garnish with the Stuffed Mussels.

This recipe yields ?? servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2163 broadcast 08-02-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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