Creamy Fish Mussel Soup Recipes

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CREAMY FISH & MUSSEL SOUP



Creamy fish & mussel soup image

A healthy fish stew which takes just 30 minutes

Provided by Good Food team

Categories     Lunch, Main course, Snack, Soup, Supper

Time 25m

Number Of Ingredients 5

500g pack mussel in creamy sauce (find these in the chilled aisle)
1l strong, hot fish stock (we used Knorr Touch of Taste concentrate)
500g floury potato , cut into sugarcube-size pieces
200g mixed fish
small bunch flatleaf parsley

Steps:

  • Drain the sauce from the mussels into a large saucepan and add the stock. Tip in the potatoes, cover and bring to the boil. Once boiling, take off the lid and simmer for about 12 mins or until the potatoes are very tender.
  • Meanwhile, cut the fish into large chunks and roughly chop the parsley. Stir the fish and mussels into the soup, then bring back to a simmer for about 3 mins or until the fish has changed colour and flakes easily. Stir in most of the parsley, then serve scattered with the rest of the parsley and eat with crusty bread.

Nutrition Facts : Calories 185 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 72 grams protein, Sodium 3.45 milligram of sodium

CREAMY MUSSEL SOUP



Creamy Mussel Soup image

Make and share this Creamy Mussel Soup recipe from Food.com.

Provided by The Flying Chef

Categories     Mussels

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

olive oil
800 g mussels (I find mussels very light and with the fact they don't all open I tend to buy a kilo for 4)
1 medium onion, finely chopped
4 slices bacon, rashers chopped
2 -3 garlic cloves, crushed (depending on your taste)
1/2 cup dry white wine
2 tablespoons lemon juice
1 1/2 cups water
1 teaspoon fish stock (Concentrated,either powder, cube, paste etc..)
1 teaspoon vegetable stock (concentrated, either powder, cube, paste etc..)
300 ml cream (can use light)
2 tablespoons fresh basil, chopped
2 egg yolks

Steps:

  • Scrub mussels and remove hairy beards from them. Heat a small amount of olive oil in a fry pan, add onion and garlic and cook until onion is soft. In a small pan cook bacon until browned then drain on absorbent paper.
  • In a large saucepan add enough water that will cover mussels and bring water to boil. Add mussels to pan, cover and cook for a few minutes or until mussels open. drain and discard any mussels that do not open. (I cook mussels in a separate pan so that any sand or grit that has not been washed off does not end up in my soup). Remove shells completely from some of the mussels, remove half the shell from others and leave some complete. This is for presentation and ease of eating.
  • Wash saucepan and return to medium heat combine wine, lemon juice, water, both stocks, and onion garlic mixture, bring liquid to boil then reduce heat to a simmer, add cream and bacon. Remove pan from heat. In a bowl lightly beat egg yolks and add a few tablespoons of soup mixture to egg and mix, then add to soup, return pan to a low heat add mussels and basil and stir until heated through.
  • Serve with a mixture of soft cut french loaf and fried french loaf.
  • For fried.
  • Cut a french loaf into slices, crush a couple of cloves of garlic and mix with butter. Spread garlic butter on both sides of bread and fry until golden brown on both sides.

Nutrition Facts : Calories 496.2, Fat 33.8, SaturatedFat 17.6, Cholesterol 229.4, Sodium 675.8, Carbohydrate 14.4, Fiber 0.5, Sugar 1.8, Protein 28.1

CREAM OF MUSSEL SOUP



Cream of Mussel Soup image

Every New England cook has a personal version of mussel soup, depending on the favored regional herbs and cooking customs. Feel free to start with my recipe and develop your own luscious variation. -Donna Noel, Gray, Maine

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 5 servings.

Number Of Ingredients 11

3 pounds fresh mussels (about 5 dozen), scrubbed and beards removed
2 medium onions, finely chopped
2 celery ribs, finely chopped
1 cup water
1 cup white wine or chicken broth
1 bottle (8 ounces) clam juice
1/4 cup minced fresh parsley
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup half-and-half cream

Steps:

  • Tap mussels; discard any that do not close. Set aside. In a stockpot, combine the onions, celery, water, wine or broth, clam juice, parsley, garlic, salt and pepper. , Bring to a boil. Reduce heat; add mussels. Cover and simmer until mussels have opened, 5-6 minutes. Remove mussels with a slotted spoon, discarding any unopened mussels; set aside opened mussels and keep warm., Cool cooking liquid slightly. In a blender, cover and process cooking liquid in batches until blended. Return all to pan. Add cream and reserved mussels; heat through (do not boil).

Nutrition Facts : Calories 368 calories, Fat 11g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 1043mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 2g fiber), Protein 35g protein.

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