| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Essnce07 | 1 | servings | |
INGREDIENTS
| 1 | tb | Oil; for cooking |
| 1/2 | c | Julienned carrots |
| 1 | c | Julienned leek whites |
| 1 | ts | Chopped garlic |
| 1/2 | c | Diced tomatoes |
| 1 | c | White wine |
| 1 | lb | Mussels; cleaned |
| 2 | c | Hot water |
| 2 | tb | Chopped parsley |
| 1 | c | Cream |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 2 | tb | Butter |
| === GARNISH === | ||
| Stuffed Mussels; see * Note |
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. Recipe 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 Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-25-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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