Recipe By : CHEF DU JOUR PHILIPPE CHIN SHOW #DJ9346
Serving Size : 1 Preparation Time :0:00
Categories : Tvfn
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 Pounds 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
Salt and pepper to taste
8 Pieces wonton skins
12 Whole cilantro leaves (for 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
