*  Exported from  MasterCook  *
                     Lightly Curried Mussel Wonton Soup
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Tvfn
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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      Pounds        New Zealand green lip mussels
    1      Teaspoon      Chinese curry powder
    1      Cup           heavy cream
      1/2  Teaspoon      freshly grated ginger
      1/2  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 
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