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 AND TOMATO SOUP
Provided by Jacques Pepin
Categories pastas, soups and stews, appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Combine the stock, 2 cups water and the tomatoes with their juice in a saucepan. Bring the mixture to a boil, and add the pasta. Cook until the pasta is tender; then add the scallions.
- Boil for 1 minute. Add salt if desired before serving.
Nutrition Facts : @context http, Calories 122, UnsaturatedFat 1 gram, Carbohydrate 11 grams, Fat 3 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 0 grams, Sodium 429 milligrams, Sugar 2 grams
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
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 WITH AVOCADO, TOMATO, AND DILL
Provided by Melissa Robert
Categories Soup/Stew Herb Shellfish Tomato Appetizer Seafood Mussel Avocado Leek Dill Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Wash leeks in a bowl of cold water, agitating them, then lift out leeks and pat dry.
- Cook leeks in butter in a wide 5-quart heavy pot over moderate heat, stirring occasionally, until softened, 5 to 7 minutes. Add thyme and cook, stirring, 1 minute. Stir in beer and water, then increase heat to moderately high and bring to a boil. Add mussels and return liquid to a boil, partially covered. Cook, completely covered, stirring occasionally, just until mussels open wide, checking frequently after 4 minutes and transferring to a large bowl. (Discard any mussels that remain unopened after 8 minutes.)
- Working over a bowl, remove mussels from shells and put in bowl (discard shells along with any clinging leeks). Pour any cooking liquid accumulated in bowl back into pot.
- Pour cooking liquid through a sieve lined with a double layer of cheesecloth or dampened paper towels into a 2-quart heavy saucepan. Stir in half-and-half, salt, and white pepper, then heat over moderately low heat until hot (do not let boil). Stir in mussels and heat until just warmed through.
- Meanwhile, halve avocado, then peel 1 half (wrap remaining half tightly in plastic wrap and reserve for another use). Cut into 1/2-inch cubes, then toss gently with tomatoes and dill in a bowl.
- Divide soup among 6 shallow bowls and spoon some avocado mixture into each. Serve immediately.
TOMATO-MUSHROOM SOUP
A wonderful, rich soup that warms up the soul. My husband loves this one.
Provided by Serena Wilgress
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil and butter in a medium sized saucepan. Cook onion and garlic until soft.
- Add mushrooms, cooking for 5 minutes.
- Pour in broth, water, and wine. Add tomato paste. Season to taste. Heat through. Pour into bowls. Garnish with cheese and parsley.
Nutrition Facts : Calories 137.2 calories, Carbohydrate 9 g, Cholesterol 12 mg, Fat 8.2 g, Fiber 1.9 g, Protein 6.3 g, SaturatedFat 3.3 g, Sodium 528.5 mg, Sugar 4.5 g
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