<b>Ingredients</b><br><b>-</b>4 ounces lump crabmeat<br><b>-</b>4 ounces shrimp<br><b>-</b>8 ounces bay scallops<br><b>-</b>24 mussels<br><b>-</b>4 ounces canned coconut milk<br><b>-</b>24 ounces soup base(recipe follows)<br><b>-</b>2 teaspoons scallions<br><b>-</b>4 wedges of lemon<br><b>-</b>4 wedges of lime<br><b>-</b>4 sprigs of Italian parsley<br><br><b>Preparation</b><br>
Heat a saucepan over medium heat. Add the soup base along with the mussels. Cook until the mussels open. Add the remaining seafood and simmer for another 30 seconds. Add the coconut milk and swirl to combine. Transfer the soup to 4 serving bowls. Drizzle each bowl with truffle oil and garnish with chopped scallions. Serve with lemon and lime wedges and a sprig of parsley.
Makes 4 servings.
<b>For the Levanta Muerto Soup Base</b>
<b>Ingredients</b><br><b>-</b>13 ounces canned coconut milk<br><b>-</b>1.5 tablespoons olive oil<br><b>-</b>3 ounces onions, diced<br><b>-</b>3 corn on the cob, roasted and stripped from the cob<br><b>-</b>2 teaspoons minced garlic<br><b>-</b>6 ounces red bell peppers, diced<br><b>-</b>4 ounces green bell peppers, diced<br><b>-</b>¼ ounces Habanero chiles, minced<br><b>-</b>2 cups granulated sugar<br><b>-</b>1 teaspoons old bay seasoning<br><b>-</b>2 teaspoons kosher salt<br><b>-</b>1 ounces fresh lemongrass, 3” pieces, bruised<br><b>-</b>16 ounces Roma tomatoes, roasted, peeled and diced<br><b>-</b>1 gallon lobster stock<br><b>-</b>1½ teaspoons seafood base<br><b>-</b>½ teaspoons roasted southwest vegetable base<br><b>-</b>1 teaspoons aji amarillo
<b>Preparation</b><br>
In a large saucepan, reduce the coconut milk over medium heat. While it is reducing, roast the tomatoes in the oven. Let them cool before peeling and dicing them. In a stock pot, sauté the onions, corn, garlic, red and green peppers, habanero, sugar, spices, salt and lemongrass. When the bottom of the pot begins to caramelize, add the diced roasted tomatoes, lobster stock, seafood base, vegetable base and aji amarillo. Bring to a simmer. Skim off any impurities that rise to the surface. Simmer for ½ hour, skimming periodically if necessary. Add reduced coconut milk. Transfer to a storage container until ready to use.
<i>Recipe courtesy of Cuba Libre Restaurant & Rum Bar’s Chef-Partner Guillermo Pernot.</i> (Guillermo Pernot)