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Caldo de sururu Spicy mussel soup
by
Johan Declerck
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.%20Remove%20from%20the%20heat,%20and%20transfer%20the%20mussels%20and%20onion%20to%20a%20bowl.%20Let%20cool.%20Strain%20the%20cooking%20liquid%20through%20a%20sieve%20and%20set%20aside.%3C/p%3E%3Cp%3EPrize%20open%20the%20mussels%20completely;%20remove%20the%20meat%20and%20discard%20the%20shells.%20Place%20two-thirds%20of%20the%20mussel%20meat%20in%20a%20food%20processor%20with%20the%3C/p%3E%3Cp%3Ecooled%20tomato%20and%20onion%20mixture.%20Pur%C3%A9e%20with%20the%20coconut%20cream%20until%20smooth.%20Return%20the%20pur%C3%A9e%20to%20the%20heavy%20pan%20with%20the%20strained%20mussel%20cooking%20liquid%20and%20another%202%20cups%20water,%20bring%20to%20a%20boil,%20then%20reduce%20the%20heat%20and%20simmer%20for%2010%20minutes.%20Add%20the%20reserved%20whole%20mussels%20to%20the%20pan,%20season%20well%20with%20salt%20and%20pepper,%20and%20add%20the%20lime%20juice.%20Taste%20the%20soup.%20It%20should%20be%20rich%20and%20creamy,%20with%20a%20good%20base%20of%20chili%20flavor.%20The%20lime%20juice%20cuts%20through%20the%20richness%20to%20ensure%20the%20soup%20has%20a%20perfect%3C/p%3E%3Cp%3Ebalance%20of%20flavors,%20rather%20than%20being%20cloying.%20Serve%20hot%20in%20small%20cups%20or%20shot%3C/p%3E%3Cp%3Eglasses,%20with%20each%20serving%20garnished%20with%20a%20lime%20wedge.%3C/p%3E){kind=link}