Lightly Curried Mussel Wonton Soup
chinese, insert, soups
1 tablespoon butter
1 tablespoon chopped onion
1 tablespoon chopped shallots
1 tablespoon chopped parsley
1 cup dry white wine (muscadet)
1 cup clam juice
2 lb new zealand green lip mussels
1 teaspoon chinese curry powder
1 cup heavy cream
1/2 teaspoon freshly grated ginger
1/2 teaspoon chopped cilantro
1 salt and pepper to taste
8 pieces wonton skins
12 whole cilantro leaves garnish)
In a large saucepan over high heat, saute the butter, onion, shallots and parsley for about 3 minutes. Add white wine and clam juice and bring to a boil. Add mussels, cover and simmer for 8 to 10 minutes. Strain. In a saucepan, bring the mussel cooking liquid to a boil. Whisk in the curry powder and season to taste with salt and pepper. Add the heavy cream and cook for another 5 minutes. Shell the mussels, then clean and chop the mussel meat. Mix in ginger and cilantro, season to taste with salt and pepper. Evenly distribute the mussel mixture on each of the wonton skins and fold excess skin into the center. Bring the soup back to a boil and add the wontons. Simmer for three minutes, serve immediately in soup bowls. Garnish with cilantro leaves.
Yield: 4 servings Posted to MM-Recipes Digest V3 #1 Recipe by: CHEF DU JOUR PHILIPPE CHIN SHOW #DJ9346
From: Julie Bertholf Date: 16 Oct 97 Meal-Master Format Recipes (Mailing List) Ä
Yield: 1 servings