Recipe - Lightly Curried Mussel Wonton Soup

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 pound New Zealand green lip
mussels
1 teaspoon Chinese curry powder
1 cup Heavy cream
One half teaspoon Freshly grated ginger
One half 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

Recipe by: CHEF DU JOUR PHILIPPE CHIN SHOW #DJ9346 Posted to MCRecipe
Digest V1 #632 by "Ed Bauman" BIRCHCREEK@msn.com on May 31, 97