Mussel soup

1. Combine the cilantro, parsley, onion, garlic, peppers and ½ cup fish stock in the bowl of a food processor or blender.
2. Blend, adding up to ½ cup more stock to form a very thick and smooth puree.
3. Set aside.
4. (puree may be made ahead.
5. Cover and store in the refrigerator.
6. in a non-aluminum saute pan, combine the mussels, wine and 1 ½ cups fish stock.
7. Cover the pan and bring the liquid to a boil.
8. Steami the mussels only until the shells are open, 3 to 5 minutes.
9. Discard any unopened mussels.
10. transfer the mussels to a bowl and remove from the shells.
11. (if desired, save some of the shells to use as a garnish).
12. Meanwhile, add the cream to the pan; bring the liquid to a boil and cook until slightly thickened.
13. add ¾ cup of the cilantro puree to the pan. Stiri to blend.
14. Taste and, if desired add anothe ¼ cup. Return the mussels to the broth in the pan and bring to a simmer.
15. Portion out the soup and mussels, garnish with a few cilantro leaves and serve at once.
16. makes 6 servings.
17. [the baltimore sun; january 16, 1991].