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Muscle Soup
as posted by DeBora18 in the October 2004 What's for Dinner? thread.
Muscle Soup
3 pounds mussels
1 teaspoon Emeril's Essence
extra virgin olive oil
1 chopped onion
cracked pepper (white looks better)
a dash of salt to taste
1 cup dry white wine
2 cans of chicken or fish broth
In a large cooking pot, saute the onion in extra-virgin olive oil. Add the Essence, pepper, salt. After I clean the mussles and discard any bad ones, I dump them into the pot. Slowly pour the wine into the pot while the heat is cranked up HIGH. Steam the mussles, stirring slowly for about 6-8 minutes or until all the mussels are open. Drain the liquid into a bowl, saving the liquid. Put the mussels into another container. Pour the liquid back into the pan and add the broth and heavy cream. Continue to cook on high until it boils. Reduce the heat--slightly. Simmer until the soup reduces by one-forth. Remove the mussels from their shells and return them back to the soup and cook until the mussels are just heated. *Although it is intended to discard the onions, I personally returned them to the soup as well.
Source: Food Network ; 10/02/04
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