SOUP
SPICY MUSSEL SOUP
In Peru, this soup is usually served in small cups or shot glasses with a cold beer. For a crunchy addition, chopped peanuts can be mixed in the soup. Add a crusty bread roll and butter alongside.
• 2 small fresh hot chiles, seeded and finely chopped
• 2 garlic cloves
• 6 fresh cilantro sprigs, leaves removed and stems finely chopped
• 2 tablespoons olive oil
• 2 medium white onions, finely chopped
• 4 ½ pounds mussels in their shells
• 6 ripe tomatoes, coarsely chopped
• 2 bay leaves
• 1 ¼ cups (10 ounces) canned unsweetened coconut milk
• Juice of 2 limes, plus extra limes cut into wedges to garnish
• Sea salt and freshly ground pepper
Using a mortar and pestle, crush the chiles with the garlic and a little salt. Add the cilantro stems and work into a paste. Heat a large heavy pan over medium-high heat. Add the oil and when hot, cook the chile paste, stirring for a few minutes. Add the onions and cook until softened, about 3 to 4 minutes.
Tap each mussel lightly on a work surface and discard any that don't open. Add mussels, tomatoes and 2 cups of water to the onion mixture in the pan. Cover and cook for 3 minutes. Add the bay leaves and continue cooking until the mussels open (discard any that don't). Remove from the heat, and transfer mussels and tomato-onion mixture to a bowl. Strain the cooking liquid through a sieve and set aside.
Pry open the mussels and remove the meat. Discard shells. Place two-thirds of the mussel meat in a food processor with the cooled tomato and onion mixture. Add the coconut milk and puree until smooth.
Return the puree to the heavy pan with the strained mussel liquid and another 2 cups of water, bring to a boil, then reduce the heat and simmer for 10 minutes.
Add the reserved whole mussels to the pan and season well with salt and pepper. Add the lime juice. Taste the soup. It should be rich and creamy, with a good base of chile flavor. Serve hot, garnishing each portion with a lime wedge. Makes 4 to 6 servings.
Source: Adapted from Street Food by Tom Klime, (DK Books, 2007).
Per serving: 390 calories (37 percent from fat), 17 g fat (6 g saturated, 6 g monounsaturated), 83 mg cholesterol, 36 g protein, 23 g carbohydrates, 2 g fiber, 1,028mg sodium.
