Ingredients
Cream of Mussels with Mujjol Caviar
1 pouch Lobster/Seafood Bisque
3 qt Mussel poaching liquid, hot
Mujjol Caviar Black
Cilantro
Empty shells
Mussels
Mussels, washed, trimmed, poached
3 qt Water, hot
Preparation
Cream of Mussels with Mujjol Caviar
Stir contents of pouch into 3 quarts of hot mussel poaching liquid. Bring to boil, stirring constantly. Reduce heat and simmer for 5 - 7 minutes. Finely chop by knife, approximately 2 pieces of mussels per soup and add to the base.
Mussels
Wash, trim and poach the mussels. Separate from the shells. Keep 1-2 shells for garnish per soup. Do not throw away the poaching liquid.
Setting
Pour soup into the bowl and place approximately 5-7 steamed mussels into the soup, place a demi-tasse spoon of Mujjol Caviar Black onto 3-5 mussels. Garnish with cilantro and the empty shell.
Specialty Ingredients
#360 HACO-Swiss LOBSTER/SEAFOOD BISQUE
#99080 Mujjol Caviar Black
