Smokedmusselsoup Recipes

MUSSEL SOUP

Mussel Soup image

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

Ingredients

4 lbs mussels, cleaned
2 shallots, diced
2 cups dry white wine
3 tablespoons butter or 3 tablespoons extra virgin olive oil
2 leeks, white and light green parts only, well cleaned and sliced
2 garlic cloves, minced
1 pinch saffron
1/4 teaspoon cayenne (to taste)
1/2 cup heavy cream (optional)
1 tablespoon fresh lemon juice (to taste)
salt and pepper, to taste
basil, chopped for garnish
chervil, leaves chopped for garnish

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

SMOKED MUSSEL SOUP

Smoked Mussel Soup image

A rich bisque-type soup that is easy to make using canned soup and mussels, but tastes "fancy".

Provided by Outta Here

Categories Mussels

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 (10 3/4 ounce) can condensed cream of chicken soup
2 (3 2/3 ounce) cans smoked mussels, drained and mashed with a fork into a paste
1 fresh tomato, peeled, seeded and chopped
1 1/2 cups milk
1 1/2 cups water
1/2 teaspoon dried herbs, mixed (thyme, marjoram, oregano, etc.)
1 tablespoon all-purpose flour
1 cup heavy cream
2 tablespoons dry sherry (not cooking sherry)
1 pinch sugar
salt and pepper, to taste

Steps:

In a large saucepan, mix the chicken soup, mussel paste, tomato, milk and water and bring to a boil over medium heat. Remove from the heat.
Combine the dry herbs, flour and cream. Add to the soup mixture and stir over low heat until hot, but not boiling.
Remove from heat and add the sherry and sugar. Season to taste with salt and pepper.
Serve in bowls with slices of crusty bread.

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