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.
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
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.
CREAMY MUSSELS
This dish is based on classic moules mariniere, with a bit of cream added.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 6
Steps:
- Heat oil in a large pot over medium heat. Add shallots; cook, stirring, until translucent, about 3 minutes. Add saffron, if desired, and wine; bring to a boil. Add mussels; cover and cook, stirring once, until mussels open, about 3 minutes. (Discard unopened shells.)
- Remove mussels with a slotted spoon. Transfer to a bowl; cover. Strain cooking liquid; discard solids. Return liquid to pot; bring to a boil. Add cream; reduce to a simmer; cook until slightly thickened, about 3 minutes. Divide mussels among 4 bowls. Add sauce; serve.
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 CHOWDER
This makes a great lunch for friends, and is always popular with the family for weekends. In cool weather it seems even better than usual. Preparing the mussels is very simple but does take a few minutes; however, this is well worth it as they are such incredibly good value.
Provided by Kiwi Kathy
Categories Chowders
Time 30m
Yield 3 , 3 serving(s)
Number Of Ingredients 12
Steps:
- Boil 2 cups of water in a large pot, then add a third of the washed mussels, cover and heat until shells open 5mm, then lift promptly, with tongs, into a large bowl. Repeat until all mussels have opened.
- Save the liquid.
- Cut onion(s) in 1cm cubes.
- Heat the oil in a covered non-stick pan, then add the onion and cook, stirring occasionally, until softened but not browned.
- Chop the carrot, celery and potato into similar sized cubes and add them to the pan.
- Strain the mussel cooking liquid into the pan of vegetables and simmer until vegetables are tender.
- Take the mussels from shells, discarding beards.
- Cut the mussels in 1cm cubes, saving any liquid, and put aside.
- Melt the butter in the cleaned mussel pot, then stir in the flour. Add the milk and bring to the boil, stirring or whisking constantly, then add the stock and boil again, still stirring.
- Take off the heat.
- Add the cooked vegetables and their cooking liquid and season carefully to taste.
- Cool, then refrigerate up to 24 hours if necessary.
- When ready to serve, heat, stirring constantly, until very hot.
- Add two thirds of the mussels and any liquid, then pour into large bowls. Top with remaining mussels and chopped parsley or dill if desired and serve with hot rolls, garlic bread, crackers or toast.
Nutrition Facts : Calories 804.3, Fat 33.3, SaturatedFat 14.4, Cholesterol 153.3, Sodium 1440.9, Carbohydrate 70.2, Fiber 5.9, Sugar 5.7, Protein 54.9
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
COLD AND CREAMY MUSSEL SOUP
From "Jane Brody's Good Seafood Book". I have not yet had the opportunity to make this, as I live in a landlocked desert state, but would love to know how it works out if you make it. Fresh tarragon, not dried, would be a must for a recipe like this.
Provided by zeldaz51
Categories Mussels
Time 20m
Yield 420 serving(s)
Number Of Ingredients 9
Steps:
- Prepare mussels by debearding and rinse them well. Place them in a pot that has a lid. Add the water, cover, and bring to as boil over high heat. Steam the mussels for 5 to 7 minutes, or until they open and are just cooked. They should be tender.
- Remove mussels from the cooking pot with a slotted spoon and set them aside to cool. Strain the cooking liquid through several layers of cheesecloth and reserve one cup of it (freeze the rest for other uses).
- Remove the meat from the shells and discard the shells.
- To prepare the soup, whisk the yogurt in a large bowl until it is smooth, then stir in the cup of reserved cooking liquid, mustard, sugar, pepper, 4 teaspoons of the tarragon, and the Pernod. Add the mussel meat. Chill the soup; add the diced cucumber before serving and serve in shallow bowls, each garnished with 1/2 teaspoons of the remaining tarragon.
Nutrition Facts : Calories 2.7, Fat 0.1, Cholesterol 0.8, Sodium 6.8, Carbohydrate 0.2, Sugar 0.1, Protein 0.3
CREAMY MUSSEL SOUP WITH FIERY ROUILLE
Make and share this Creamy Mussel Soup with Fiery Rouille recipe from Food.com.
Provided by Norahs Girl
Categories Mussels
Time 37m
Yield 6-8 serving(s)
Number Of Ingredients 22
Steps:
- -------------MUSSELSOUP-------------------.
- Sauté the onions in the butter/oil mixture.
- Add the garlic, herbs, saffron and flour and stir-fry for 2 minutes.
- Add the stock and fresh tomatoes.
- Reduce the heat and simmer for 20 minutes.
- Add the tomato pesto, sugar and mussels and simmer a further 5 minutes.
- Add the cream and adjust the seasoning.
- If the soup tastes weak allow to reduce by cooking without a lid for a while.
- Sprinkle with chopped fresh parsley and serve with a spoonful of rouille and a crusty garlic loaf.
- ---------ROUILLE-----------.
- Mix all ingredients together thoroughly and serve with seafood soups and stews.
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