Recipe Curry Cream Mussels

He's done it again, Greg James fires in another three rippers for 639 ...

He's done it again, Greg James fires in another three rippers for 639 Breakfast's Fish Soup.

17/08/2011 , 12:10 PM by andrew male

Port Germein Hot and Sour Prawn Soup

Ingredients: 10-12 Spencer Gulf green prawns, 2.5litres chicken stock, coriander, lemongrass, ginger & garlic, 50ml fish sauce, 300g sliced butter mushrooms, 3 sliced spring onions, a couple of washed bush lime leaves, 3-4 diced rocket chillies. This recipe would also work well with squid pieces. Preparation: Clean & de-vein prawns, wash all ingredients thoroughly. Slice the spring onions, butter mushrooms, coriander, ginger & garlic. Crush lemongrass with mortar & pestle. Bring chicken stock to boil & reduce to simmer, add ginger, garlic, coriander, lemongrass, & fish sauce and bring to a gentle simmer. Add prawns, spring onions, & cook for up to 5 mins or when prawns turn to red in colour. Add chillies and ladle soup into warmed bowls...............................................................Bon appétit!

Barker Rocks Fresh Salmon Chowder

Ingredients: 3 tablespoons butter, 1/2 cup diced celery, 1/2 cup diced carrot, 1/4 cup finely chopped onion, 2 tablespoons plain flour, 2 cups chicken broth, 2 cups diced potatoes, 1 diced fresh salmon or 1 can flaked salmon, 1 cup frozen peas, thawed, 2 cups milk, 2 cups shredded Cheddar cheese, 1 tablespoon fresh chopped parsley Preparation: Remove any skin from the fish. Saute the butter on medium heat with celery, carrot & onion for 10mins. Add in the flour until well blended, stir constantly. Then add chicken broth and potatoes, simmer, also stirring frequently. Cover and simmer for 20mins. Add the salmon and peas. Cook on a gentle heat for 5 mins. Add milk, along with cheese and parsley. Cook, stirring, until cheese is melted and the soup begins to bubble.......................................................................................Bon appétit!

Mussel Soup | Ideal Diet Recipes

Ingredients: 2 Large Bunches cilantro (fresh -coriander), stems removed 1 Bunch Parsley, stems removed 1/4 Large Red onion, chopped 2 Cloves garlic, chopped 1 Or 2 serrano peppers, stems -removed (Optional) 2 Cup Fish stock (or chicken broth -or half bottled Clam juice and half water) -(up to 2 1/2 cups) 60 Mussels, scrubbed and beards -removed 1 1/2 Cup Dry white wine 1 1/2 Cup Whipping cream Combine the cilantro, parsley, onion, garlic, peppers and 1/2 cup fish stock in the bowl of a food processor or blender. Blend, adding up to 1/2 cup more stock to form a very thick and smooth puree. Set aside. (Puree may be made ahead. Cover and store in the refrigerator. In a non-aluminum saute pan, combine the mussels, wine and 1 1/2 cups fish stock. Cover the pan and bring the liquid to a boil. Steam the mussels only until the shells are open, 3 to 5 minutes. Discard any unopened mussels. Transfer the mussels to a bowl and remove from the shells. (If desired, save some of the shells to use as a garnish.) Meanwhile, add the cream to the pan; bring the liquid to a boil and cook until slightly thickened. Add 3/4 cup of the cilantro puree to the pan. Stir to blend. Taste and, if desired add anothe 1/4 cup. Return the mussels to the broth in the pan and bring to a simmer. Portion out the soup and mussels, garnish with a few cilantro leaves and serve at once. Makes 6 servings. [THE BALTIMORE SUN; January 16, 1991] Posted by Fred Peters.

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