Recipes	Post Office Box 141 Long Cove Road Tenants Harbor, Maine USA 04860 Tel: 1-888-229-1436 email: gem@midcoast.com

irish Mussel Soup INGREDIENTS: 3 lbs. mussels 2 Tbs. olive oil 6 Tbs. butter 1 carrot, finely sliced 3 shallots, finely sliced 1 celery stalk, thinly sliced 1 white leek, sliced 3 1/2 cups fish stock 1 cup dry white wine 1 cup heavy cream 3 cloves garlic, sliced Pinch of saffron 2 Tbs. Irish whiskey Cervil or parsley Salt & pepper INSTRUCTIONS: Steam mussels in white wine for approximately 5 minutes. Drain in colander over a bowl. Remove mussels from shells and refrigerate mussels and juices until needed. Set aside 12 for garnish. Sauté shallots, leek, carrots & celery in butter/oil for five minutes until tender. Add garlic and cook one minute. Making sure pan is hot, carefully add whiskey and flambe. When flame has gone down, add cream, mussels, juices, fish stock and saffron. Simmer gently for 5 minutes. Blend in a blender or food processor until smooth. Return to pan, add salt and pepper to taste, bring to a boil. Serve hot, garnished with whole mussels & chervil. -- Fran Cullon, San Francisco, CA Back to Recipe Contest Page