Title: Mussel Soup
Categories: Essnce07
Yield: 1 servings

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

* 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.