CREAM OF MUSSEL SOUP
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
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.
MUSSEL SOUP WITH TOMATOES
You'll want to take most of your mussels out of their shells to make the soup easier to eat. It's a two-step process: Steam the mussels out of their shells and remove the meats, then strain and use the mussel broth for the soup.
Provided by Hank Shaw
Categories Soup
Time 45m
Number Of Ingredients 9
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
Nutrition Facts : Calories 278 kcal, Carbohydrate 20 g, Protein 22 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 43 mg, Sodium 659 mg, Fiber 3 g, Sugar 7 g, UnsaturatedFat 10 g, ServingSize 1 serving
MUSSEL SOUP
This is a classy yet simple soup from France. I have made mussel soup before but this is the best recipe. Make sure you have the freshest mussels!! Serve with a good loaf of crusty bread to soak up all the wonderful broth! To make this into an entrée add 1/2 pound of cooked pasta, such as penne. Add the pasta to the soup just before serving. This is from Mark Bittman.
Provided by susie cooks
Categories Healthy
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 603, Fat 19, SaturatedFat 7.4, Cholesterol 150.2, Sodium 1378.3, Carbohydrate 28.7, Fiber 0.9, Sugar 3, Protein 55.3
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.
TOMATO MUSSEL SOUP
Steps:
- Heat olive oil in a large enameled casserole. Add onions, carrots, celery and garlic. Cover and simmer, stirring on occasion, for 10 minutes or until really tender. Add the white wine and reduce by half. Add the tomatoes and their juices and simmer for 20 minutes to mellow the flavor. Add the mussels, cover the casserole and cook over high heat until they open. Discard unopened mussels. Spoon mussels and their liquid in deep bowls and garnish with basil. Could also serve over pasta or rice or with a potato salad.
COLD CREAM OF MUSSEL SOUP WITH SAFFRON
Provided by Pierre Franey
Categories dinner, soups and stews, appetizer
Time 20m
Yield Six servings
Number Of Ingredients 15
Steps:
- Melt the butter in a large saucepan over medium heat. Add the shallots, onions and garlic. Stir for about two minutes. Add the flour and saffron. Blend with a wire whisk and cook for one minute. Blend in the white wine and Tabasco sauce, then add the mussels and parsley. Blend well. Cover and cook until the mussels have opened, about five minutes.
- Add the cream and half-and-half and bring just to a boil. Strain through a fine sieve.
- Remove the mussels from the shells and discard the shells. Add the mussels to the strained soup and chill in the refrigerator.
- When ready to serve, add the tomatoes. Season with salt and pepper.
- Serve in chilled soup bowls or cups with chervil or parsley sprinkled on top.
Nutrition Facts : @context http, Calories 690, UnsaturatedFat 17 grams, Carbohydrate 21 grams, Fat 49 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 29 grams, Sodium 1134 milligrams, Sugar 8 grams, TransFat 0 grams
CREAMY MUSSEL SOUP
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
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
MUSSEL SOUP IN THE MEDITERRANEAN STYLE
Provided by Nancy Harmon Jenkins
Categories dinner, one pot, soups and stews, main course
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Rinse mussels under running water, discarding any that are open. Place in a soup kettle with white wine. Bring to a fast boil over medium-high heat and steam until mussels open. Remove from heat and discard any mussels that refuse to open. Remove mussels from broth, being careful not to pick up sandy sediment. Strain the broth carefully, through a colander lined with cheesecloth, into a measuring cup. Add water to make 4 cups liquid.
- Rinse out soup kettle. Clean and slice the leek thinly and saute it in 2 tablespoons of oil over gentle heat until leek has softened.
- If using salted anchovy, split it in half and rinse under running water to rid it of salt. Pull away the bones. Pat anchovy dry. Mash two garlic cloves and mince with anchovy and half the parsley. Add to leek and saute until garlic starts to turn golden.
- Roughly chop tomatoes. Add to soup kettle with mussel broth and either saffron threads or hot pepper. Let simmer, partly covered, 10 minutes. Taste for seasoning, and add salt and pepper to taste.
- While liquid is simmering, remove the empty half shell from each mussel, leaving only the shell half that has the mussel in it. Discard empty shells.
- Add mussels in shells to the simmering broth, and let warm to serving temperature. While broth is warming, toast the bread slices on both sides. When bread is toasted, cut remaining clove of garlic and rub over bread. Drizzle a little of the remaining olive oil over each slice. Place a bread slice in bottom of each soup bowl.
- When ready to serve, place a ladleful of mussels in each bowl on top of the sliced bread. Pour broth over, discarding hot pepper if used, sprinkle with minced parsley and serve immediately.
Nutrition Facts : @context http, Calories 340, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 10 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 2 grams, Sodium 847 milligrams, Sugar 3 grams, TransFat 0 grams
CREAMY FISH & MUSSEL SOUP
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
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
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