| Instructions: |
4 tb (1/2 stick) unsalted butter
1/2 c Chopped shallots
2 tb Minced fresh ginger
2 tb Minced seeded jalapeno
-chilies
1 tb Minced garlic
2 c Dry white wine
1 tb Soy sauce
2 lb Mussels, cleaned, debearded
2 1/2 c Coarsely chopped leeks
-(white & pale green parts
-only)
1 1/2 c Coarsely chopped fennel
1 md Onion, chopped
1 c Chopped peeled carrot
3/4 c Chopped peeled potato
2 c Bottled clam juice
1 Bay leaf
1 c Whipping cream
1/8 ts Ground saffron
Chopped fresh cilantro
Melt 2 T butter in heavy large saucepan over low heat. Add shallots,
ginger, chilies and garlic and saute 5 minutes. Add wine and soy
sauce and bring to boil. Add mussels; cover and cook until mussels
open, about 4 minutes. Using slotted spoon, transfer mussels to bowl,
discarding any that do not open. Remove mussels from shells; discard
shells. Strain and reserve mussel cooking liquid.
Melt remaining 2 T butter in same saucepan over medium heat. Add
leeks, fennel, onion, carrot and potato and saute 10 minutes. Add
clam juice, bay leaf and reserved mussel cooking liquid and bring to
boil. Reduce heat and simmer until vegetables are tender, about 25
minutes. Discard bay leaf. Stir cream, saffron and mussels into soup
and heat through; do not boil. Season with salt and pepper. Ladle
soup into bowls. Sprinkle with cilantro.
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