Carlos’ Portugese Mussel & Shrimp Soup
1 1/2 lb fresh mussels scrubbed
clean
¾ lb cleaned and shelled medium
shrimp
¼ cup olive oil
1 large onion chopped
3 cloves garlic sliced.
4 medium very ripe tomatoes skinned and
seeded
2/3 cup chicken broth
½ cup white wine
1 bay leaf
1 bunch parsley chopped
¼ tsp paprika
1 cup water
dash of cayenne pepper
2 tbsp lemon juice
¼ tsp lemon zest
salt
pepper
Pour olive oil into a large heavy pot and sauté onions
and garlic until translucent.
Add tomatoes and crush with potato
masher.
Cook on low heat until liquid evaporates and sauce
becomes thick.
Add shrimp, chicken stock, white wine, bay leaf,
parsley and paprika.
When shrimp turn pink, remove.
Add mussels to liquid and cook covered, on medium heat,
until shells open.
Remove mussels with slotted spoon and place in a large
dish with shrimp.
Break off the top half of shell and return to pot with
shrimp.
Add 1 cup of water, cayenne pepper, lemon juice and
zest and salt and pepper.
Taste for balance of spices.
Reheat and spoon sauce over all the mussels and
shrimp.
*Serve piping hot in large
bowls.
If you like it spicier you can add extra cayenne to
your portion.
Jewish/Eastern European
Recipes