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Ingredientes
- 1 Tbsp. Butter
- 1 Tbsp. Minced onion
- 1 Tbsp. Minced shallots
- 1 Tbsp. Minced parsley
- 1 c. Dry white wine (Muscadet)
- 1 c. Clam juice
- 2 lb New Zealand green lip mussels
- 1 tsp Chinese curry pwdr
- 1 c. Heavy cream
- 1/2 tsp Freshly grated ginger
- 1/2 tsp Minced cilantro Salt and pepper to taste
- 8 piece wonton skins
- 12 whl cilantro leaves (for garnish)
Direcciones
- In a large saucepan over high heat, saute/fry the butter, onion, shallots and parsley for about 3 min. Add in white wine and clam juice and bring to a boil. Add in mussels, cover and simmer for 8 to 10 min. Strain. In a saucepan, bring the mussel cooking liquid to a boil. Whisk in the curry pwdr and season to taste with salt and pepper. Add in the heavy cream and cook for another 5 min. Shell the mussels, then clean and chop the mussel meat. Fold in ginger and cilantro, season to taste with salt and pepper. Proportionately distribute the mussel mix on each of the wonton skins and fold excess skin into the center. Bring the soup back to a boil and add in the wontons. Simmer for three min, serve immediately in soup bowls.
- Garnish with cilantro leaves.
- Yield: 4 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 658g | |
| Calories 851 | |
| Calories from Fat 500 | 59% |
| Total Fat 56.85g | 71% |
| Saturated Fat 34.99g | 140% |
| Trans Fat 0.0g | |
| Cholesterol 195mg | 65% |
| Sodium 1029mg | 43% |
| Potassium 757mg | 22% |
| Total Carbs 40.94g | 11% |
| Dietary Fiber 2.6g | 9% |
| Sugars 10.68g | 7% |
| Protein 5.37g | 9% |
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