Mussel Soup With White Wine Recipes

MUSSELS IN WHITE WINE AND GARLIC

Steps:

• Rinse and scrub mussels under cold running water. Using your fingers or a paring knife, remove beards (strings that hang from the mussels' shells), and discard.
• In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt. Simmer 5 minutes. Add mussels.
• Cover, and increase heat to high. Cook until all mussels are open, about 5 minutes. Stir in herbs and butter. Remove from heat. Divide mussels and broth among four bowls. Serve immediately.

MUSSEL SOUP WITH TOMATOES

Steps:

• Pour about 1 cup of salty water -- ideally boiled seawater -- into a large, wide pot with a cover and bring to a boil. Add the mussels and steam until they all open, about 3 to 5 minutes. NOTE: If you are using wild mussels, you will need to scrub and debeard them all first.
• When the mussels are open, pick out the meats of all but your "show mussels" and put in a bowl. Toss with a little olive oil and set aside. Strain the mussel broth through cheesecloth or a paper towel into another bowl.
• In a soup pot, get the olive oil hot over medium-high heat. Add the shallot and sauté for 2 minutes, stirring often. Add the garlic and sauté another 2 minutes.
• Pour in the mussel broth, tomatoes and cayenne and mix well. Simmer uncovered for 10 minutes. You can puree this mixture and run it though a sieve to make it a refined soup, or leave it rustic. Your choice. Add the mussels and cook for another 3 minutes. If you're using the cherry tomatoes, add them at the last minute.
• Garnish with the parsley or cilantro, and drizzle a little balsamic vinegar over everyone's bowl.
• Serve hot with a nice medium-bodied Italian red, a dry rose or an amber beer. Be sure to have lots of crusty bread to serve

MUSSELS WITH TOMATOES AND GARLIC

Steps:

• In a pot over medium-low heat, melt butter. Add onion and cook until fragrant and soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more.
• Add diced tomatoes, wine, and parsley and stir until combined. Season with salt and pepper.
• Add mussels and simmer until all shells are open. (Discard any shells that aren't open.)
• Garnish with more parsley and serve with grilled bread.

MUSSEL SOUP

Steps:

• Put the mussels, wine and shallots in a saucepan and turn the heat to high. Cover and cook, shaking occasionally, just until the mussels open, about 5 minutes.
• Remove the mussels with a slotted spoon and strain the broth; set aside.
• Melt the butter in a saucepan over medium heat. Add the leeks and cook until fragrant and softened, about 5 minutes.
• Stir in the garlic and crumble the saffron into the saucepan. Pour in the reserved mussel broth, cayenne and enough water to make 5 cups of soup.
• Add the cream, if you are using it. Bring to just a boil, then turn off the heat and season with lemon juice, salt and pepper.
• Arrange mussels in soup bowls and pour the hot broth over them.
• Garnish with basil and chervil if desired.

STEAMED MUSSELS

Steps:

• Heat oil in a large, heavy pot over medium heat, melt butter.
• Add the garlic and onion, stirring occasionally until onion is soft and fragrant - about 3 minutes.
• Turn heat up to high, add wine and bring to boil. Simmer 2 minutes until the harsh alcoholic smell is gone.
• Stir in tomatoes, add mussels stir to coat in sauce a bit.
• Cover, lower heat to medium high and cook, shaking pot once or twice.
• The mussels are cooked when they are open - around 6 to 8 minutes.
• Toss through parsley and season to taste with salt and pepper. Be careful with the salt as the mussels are already salty, so taste first.
• Drizzle with extra virgin olive oil, and serve with lemon wedgeds on the side so people can use as much as they wish. Serve immediately with crusty bread to mop up the sauce!

MUSSEL SOUP WITH WHITE WINE

Steps:

• Add the olive oil, garlic, and onion to a pot over low heat. Cook and stir until tender.
• Add the chili flakes, tomato paste, and canned tomatoes. Stir them in and season with salt.
• Add the chicken broth and water. Stir and bring to a boil.
• Add the mussels and cook them until they are opened (if fresh) or for 3-4 minutes.
• Add the wine, stir it in. Add the fresh parsley and remove from heat.

15-MINUTE SPICY MUSSEL SOUP

Steps:

• Heat the olive oil in a large pot or Dutch oven over medium heat. peel and chop the onion and add it. Chop the parsley and set it aside. Mince the garlic cloves. Add garlic to onions along with red pepper flakes. Stir. Let cook for 30 seconds. Add the wine. Stir.
• Open the cans of crushed and diced tomatoes and add them to the pot along with the chicken broth, salt and half of the chopped parsley. Stir, cover and increase heat to high. Cook until it reaches a boil. Reduce to a heavy simmer.
• While the soup heats up, remove the beards from the mussels (just pull off the thread that runs along them, if that thread is there) and gently scrape off any barnacles. Put them in a colander and rinse with cold water. If any mussels are open, tap them. If they close they're fine. If they stay open, discard.
• Once the soup is simmering, add the mussels. Cook until all mussels have opened. If most have opened, discard any that have stayed closed.
• Ladle into bowls and sprinkle with remaining parsley.

CREAM OF MUSSEL SOUP

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).

CREAMY MUSSEL SOUP

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.

STEAMED MUSSELS WITH WHITE WINE BROTH

Steps:

• Melt butter in a large pot with a lid over medium heat. When the butter begins to bubble, stir in the shallot and garlic. Cook until softened, about 5 minutes.
• Add the chicken stock, white wine, and mussels then give them a good toss. Cover the pot with its lid and cook until all the mussels have opened; 6 to 10 minutes. If any mussels do not open, discard them.
• Remove the pot from the heat, then stir in the cream and parsley. Taste the broth, and then adjust to taste with salt, pepper, or more cream.
• Serve in big bowls with lemon wedges and plenty of warmed bread to sop up the broth.

MUSSELS IN WHITE WINE

Steps:

• To clean the mussels, put them in a large bowl with 2 quarts of water and the flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the "beard" from each with your fingers. If they're dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren't tightly shut.
• In a large non-aluminum stockpot, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until the shallots are translucent. Add the tomatoes, saffron, parsley, thyme, wine, salt, and pepper. Bring to a boil.
• Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open). With the lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom. Pour the mussels and the sauce into a large bowl and serve hot.

MUSSELS WITH WHITE WINE SAUCE RECIPE

Steps:

• In a large stock pot, warm butter over medium heat.
• Add in garlic, crushed red pepper and lemon zest.
• Cook for 1 minute.
• Add wine and ground pepper to pot.
• Bring mixture to a boil.
• Add mussels and cover.
• Boil mussels for 1 minute.
• Stir mussels and boil for 2 minutes.
• Add parsley to pot.
• Cover and boil for an additional 3 minutes or until shells begin to open.
• Discard any mussels that do not open. Serve warm.

MUSSEL SOUP

Steps:

• Place mussels in a mixing bowl, pour water over and set aside.Heat butter in a heavy based pot and fries the onion until soft. Heat the milk in another pot, add chicken stock cubes, and stir till dissolved. Add the cake flour to the butter and cook for two minutes, stirring all the time. Remove from the heat.Add the hot chicken stock milk gradually, stir continuously until smooth.Put back onto the heat; add the spices and herbs as well as the mussels and water. Bring to the boil while stirring continuously. Reduce heat and let the soup simmer until the mussels are cooked and the soup has thickened.Add the white wine and simmer for another 5 minutesServe hot with some crusty bread. Reprinted with permission of Pink Polka Dot. To see morerecipes, click here.

MUSSELS IN WHITE WINE SAUCE WITH ONIONS AND TOMATOES

Steps:

• In a large sauté pan over medium-high heat, melt the butter. Then add the onion, garlic and cook until the onions are soft, about 3-4 minutes. Turn up the flame to high and add the mussels. Pour in the white wine, bay leaf, fresh parsley, salt, ground pepper and stir for about 1 minute. Stir in the tomatoes, cover and cook for 5 minutes until all the mussels have opened. Discard any mussels that did not open.
• Serve the mussels in large bowl with the broth and baguette slices for dipping.

MUSSEL SOUP

Steps:

• Preheat the oven to 375 degrees F.
• In a medium pot, combine the mussels, wine, water, lemon juice, bay leaf, and crab boil, and bring to a boil. Cover, reduce the heat, and simmer until the mussels have opened, 5 to 6 minutes. Remove from the heat and discard any unopened mussels. Strain the cooking liquid through a strainer lined with cheesecloth into a clean container. Remove the mussels from the shells and set aside. Discard the shells.
• In a large pot, cook the bacon over medium heat until just golden and starting to crisp, about 3 minutes. Add the onions and leeks, and cook until soft, about 4 minutes. Add the garlic, salt, and cayenne, and cook, stirring, for 30 seconds. Add the bay leaves and thyme, and stir well. Add the strained mussel cooking liquid, the potatoes, milk, and cream and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 12 minutes. Discard the bay leaf and thyme sprigs. Add the cooked mussels and simmer until warmed through. Remove from the heat and adjust the seasoning, to taste.
• Meanwhile, place the bread slices on a baking sheet and rub on both sides with the garlic cloves. Bake until light golden brown, turning once, about 15 minutes. Remove from the oven and let cool slightly. Ladle into soup bowls, garnish with the parsley, and serve with the garlic croutons.

MUSSEL SOUP

Steps:

• In a large soup pan, heat the olive oil over medium heat. Add the onion, carrot, celery, fennel and salt. Cook, stirring often until the vegetables start to soften, about 8-10 minutes. Stir in the garlic and cook for 1 minute.
• Add the wine and cook until the wine has reduced slightly. Add the stock, passata and bay leaf. Bring to a simmer, then stir in mussels. Cover and simmer for 5 minutes until all mussels are open. Discard any that stay closed.
• Remove the bay leaf. Taste and add salt if necessary.
• Serve garnished with chopped parsley and crusty bread.

MUSSEL SOUP

Steps:

• Clean the mussels by thoroughly scrubbing them under plenty of running water, pulling away and discarding the 'beards', the seaweed-like stringy threads. Discard any broken mussels, and any mussels that don't close tightly when you tap them.
• Place the mussels in a saucepan, add the white wine and cook for 3-4 minutes.
• Drain, reserving the cooking liquor, and pick the mussels from their shells. Set aside the liquor and the mussels, but discard the shells.
• Heat a large frying pan and add the oil. Add the finely chopped shallot, garlic and fennel and cook for 3-4 minutes.
• Add the saffron, aniseed liqueur, stock, three-quarters of the mussel meat, finish with the cream
• Cook for a further 3-4 minutes until warmed through, then blend with a stick blender until smooth.
• Heat a large griddle pan and drizzle the sliced bread with oil and rub with the halved clove of garlic. Toast the bread on the griddle for 2-3 minutes.

MUSSEL SOUP

Steps:

• A DELICIOUS, CREAMY MUSSEL SOUP RECIPE THAT MAKES THE MOST OF OUR OCEAN SEA COOKED MUSSELS IN SAUCE. SERVE WITH CRUSTY BREAD ON THE SIDE FOR A QUICK AND EASY DINNER. * Soften the diced onion in a wide deep pan. Meanwhile, carefully separate the mussels from their sauce and set them aside until required. * Add the mussel sauce to the pan along with the white wine and bring up to the boil, then pour in the stock and stir well. * Bring the soup back up to the boil again, then reduce the heat and stir in the mussels, and fresh cream. Taste the soup and adjust the seasoning if required. * Once the mussels are warmed through, divide the soup between serving bowls and top with fresh parsley and black pepper.

MUSSELS IN WHITE WINE SAUCE

Steps:

• Set the saucepan over high heat and heat the butter with rapeseed oil. Add shallots and garlic and cook them until soft and translucent. Add to the saucepan ginger, red chilli peppers, lime zest and cook for further 2 minutes or until the aroma begins to come out. Pour white wine into the saucepan and reduce by half. Then pour the cream and reduce by half once again. Place mussels into the saucepan and cover with a lid. Cook the mussels for about 3-5 minutes, shaking the saucepan from time to time to ensure that they cook evenly. They cooked when the shells have opened. Mussels that have not opened must be discharged from the dish. Remove the saucepan from the heat to stop the mussels from cooking any further. Spoon the mussels into a warm bowl and pour over the creamy white wine sauce. Sprinkle with chopped parsley, and serve straight away.

MUSSEL, WHITE WINE, & GARLIC CREAM SOUP

Steps:

• 1. Clean the mussels under cold running water scrubbing well to get rid of any dirt and removing the mussel beards. Throw away any open or cracked shell ones.
• 2. Place 2 tbsp olive oil in large pan with lid. Add half the garlic and all the mussels. Place lid on and shake the pan to coat the mussels with the oil. Add the white wine and cover and cook over med. high heat for 3 or 4 minutes. Until the shells have opened
• 3. Pour the mussels and the cooking liquid in a bowl. Add the remaining oil to the pan. Add the shallots, the remaining garlic, and chili to the pan and cook 2 or 3 minutes.
• 4. Remove the mussels from their shells. Add the cooking liquid to the pan then add the heavy cream and half the parsley. Cook for 10 minutes to reduce and thicken. Add the butter and the mussels in. Cook 4 minutes. Garnish with remaining parsley