Recipe
Chilled Pear Curry Mussels Recipe
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- Pepper
- Salt
- 4 oz Sweet water prawns; peeled
- 4 oz Diver scallops
- 2 lb Fresh peas
- 1 1/2 qt Water
- 2 qt Heavy cream
Directions
- Step #1 Bring water to a boil in a sauce pot.
- Step #2 Add some salt & 2 lbs fresh peas.
- Step #3 Cook about 3-5 mins.
- Step #4 remove this from heat & shock in ice bath.
- Step #5 Put aside.
- Step #6 Take sauce pot & add 1 quart of cream.
- Step #7 Bring to a boil.
- Step #8 Cook about 5 mins on a low simmer.
- Step #9 remove this from heat & mix with 10 oz clam juice.
- Step #10 Add more salt & pepper to taste.
- Step #11 Chill about 1/2 hr.
- Step #12 For the seafood quenelle: In a food processor/blender add 4 oz diver scallops & 4 oz sweet water prawns.
- Step #13 mix until smooth, then add 1 quart heavy cream slowly until a mousse has formed.
- Step #14 Add salt & pepper.
- Step #15 Take saute pan or sauce pot & add about 16 oz clam juice & bring to a simmer.
- Step #16 In a small mixing bowl, make quenelle shapes out of the mousse & add to the clam juice.
- Step #17 Cook about 2 mins & remove this from heat.
- Step #18 To serve, place the quenelles in soup bowls & pour chilled pea soup over.
- Step #19 Yield: 6-8 servings.
- Enjoy the Chilled Pear Curry Mussels recipe
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