Creamed Mussel Soup With Shiitake Mushrooms

Recipe Ingredients

1/2 cup	118ml	Dried sea palm - (packed)
		= (a sea vegetable unique to
		The West Coast)
1 cup	237ml	Hot water
1 tablespoon	15ml	Butter
4 tablespoons	60ml	Shallots - minced
20 tablespoons	300ml	Shiitake mushroom caps - stems removed (small)
2 lbs	908g / 32oz	Prince Edward Island mussels
12 oz	340g	Dry white wine
4 oz	113g	Heavy cream
4 tablespoons	60ml	Coarsely-chopped Italian parsley
		Toasted brioche - cut in wedges

Recipe Instructions

Reconstitute sea palm in hot water for 15 minutes.

Sweat shallots and shiitake mushrooms in butter for 1 minute. Add mussels, white wine, cream and parsley. Pour any leftover hot water from the sea palm into the pan. Cover with lid and bring to simmer in large stockpot or pot twice as large as mussel volume. Steam gently (do not boil or mussels will toughen) until mussels open.

Put in 4 bowls and garnish with sea palm and toasted brioche.

This recipe yields 4 main course servings.

Source:
The Los Angeles Times, 07-20-2003

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