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
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 AND CHARD SOUP
Provided by Florence Fabricant
Categories dinner, appetizer
Time 1h30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Heat the 1/4 cup oil in a 6-quart saucepan. Add the onion, and saute over medium heat until tender. Stir in the unpeeled tomatoes, and cook about 5 minutes, until the mixture is thick.
- Add 2 pounds of the mussels, cover, and cook about 10 minutes, just until they open. Using a slotted spoon, remove the mussels, and set aside.
- Add the water, and bring to a simmer. Add the remaining mussels, fish trimmings, crabs, herbs, chili, bay leaves, peppercorns, orange peel, saffron and star anise. Simmer uncovered, skimming the surface from time to time, for 30 minutes.
- While the stock is cooking, remove the reserved cooked mussels from their shells, discard the shells, and refrigerate the mussels.
- When the stock is done, drain it into a colander over a large bowl, and return the liquid to the saucepan. The cooked seafood and other solids should be discarded.
- Boil down the liquid until it is reduced to 2 1/2 cups. Season to taste with salt and pepper.
- In a clean saucepan melt the butter, and cook until it starts to brown. Add the chopped peeled tomatoes, and saute briefly. Add the reduced seafood stock, bring to a simmer, and add the chard. Simmer over medium heat for 10 minutes. Add the shucked mussels, and simmer briefly to reheat them.
- To serve, divide the soup among 4 bowls. Drop a piece of the goat cheese on top of each, and drizzle with the remaining olive oil. Serve at once.
SPICY CHARD SOUP
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cut the chard stems into 1/2-inch pieces and the leaves into 1-inch pieces; keep separate. Toast the caraway and cumin seeds in a skillet over medium heat, 1 to 2 minutes. Cool, then grind in a spice grinder or transfer to a resealable plastic bag and crush with a heavy skillet.
- Heat the olive oil in a large pot over medium heat. Add the chard stems and onion and cook until softened, 5 to 6 minutes. Clear a space in the pan, then add the tomato paste, harissa, garlic and ground spices. Cook 2 minutes, then stir into the vegetables. Add the chard leaves, chicken broth and 1 cup water, bring to a rapid simmer and cook until the chard is tender, about 10 minutes. Squeeze in the juice from 1/2 lemon and season with salt.
- Mix the yogurt, the juice from the remaining 1/2 lemon and a pinch of salt. Divide the soup among bowls. Add the eggs, pita chips and a dollop of the yogurt mixture; drizzle with olive oil.
Nutrition Facts : Calories 315, Fat 19 grams, SaturatedFat 4 grams, Cholesterol 255 milligrams, Sodium 866 milligrams, Carbohydrate 18 grams, Fiber 5 grams, Protein 20 grams
BEAN AND SWISS CHARD SOUP
Provided by Barbara Kafka
Categories Soup/Stew Bean Leafy Green Pasta Lunch Winter Healthy Chard Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 5 cups (1.25 liters); 4 first-course servings
Number Of Ingredients 11
Steps:
- In a medium saucepan, cook the chard with 1/2 cup (125 ml) water and the salt over medium heat until tender. Drain the chard, reserving any liquid that remains. Coarsely chop the chard.
- Very finely chop anchovies together with the rosemary.
- In a medium saucepan, stir together the oil and garlic over medium-high heat. Cook, stirring frequently, until the garlic is pale gold, about 10 minutes. Stir in the anchovies and rosemary. Cook, stirring for 1 minute. Discard the garlic. Stir in the chard and cook for 2 to 3 minutes, stirring to thoroughly coat it with the oil. Stir in the beans. Cook for 3 minutes.
- Stir in the reserved cooking liquid and the stock. Season with salt and pepper. Bring to a boil and stir in the macaroni. Boil for 6 minutes, or until the pasta is tender. Adjust the seasoning, if necessary.
- Pass Parmesan cheese at the table.
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
From Gourmet March 2007. According to the recipe description, "This soup was inspired by a meal at the Copenhagen microbrewery Nørrebro Bryghus."
Provided by Dr. Jenny
Categories Mussels
Time 50m
Yield 6 serving(s)
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.
- It should be noted that the soup, without half and half, can be made 1 day ahead and cooled completely, uncovered, then chilled (with shelled mussels in soup), covered. Remove mussels and reheat soup over moderately low heat before adding half-and-half and then proceeding with recipe.
More about "mussel and chard soup recipes"
SWISS CHARD SOUP WITH LENTILS - THE CLEVER MEAL
From theclevermeal.com
5/5 (9)Total Time 30 minsCategory SoupCalories 344 per serving
- Wash the chard and with a knife separate the leaves from the stems. Chop the stems and slice the leaves (but keep leaves and stems separate).
- In a large pot or Dutch oven warm the olive oil, add onion and cook until soft and translucent, about 5 minutes.
- Add the lentils, the chopped stems and the broth (alternately, warm water will work too). Bring to the boil.
A CHEF'S RECIPE FOR MUSSEL CHOWDER - BACON IS MAGIC
From baconismagic.ca
VEGETARIAN CHARD SOUP - SHOCKINGLY DELICIOUS
HEALTHY CREAMY SWISS (OR RAINBOW) CHARD SOUP
From delightfulmomfood.com
5/5 (6)Total Time 1 hrCategory Dinner, SoupPublished Jan 25, 2022
JOHN BESH'S MUSSEL & SWISS CHARD SOUP RECIPE - FOOD …
SMOKED MUSSEL CHOWDER SOUP RECIPE | PATAGONIA PROVISIONS
From patagoniaprovisions.com
LOW CARB MUSSEL CHOWDER - EASY SOUP RECIPE - DIET DOCTOR
From dietdoctor.com
A PERFECT PAIRING: MUSSEL SOUP - DECANTER
From decanter.com
30-MINUTE MOROCCAN RED LENTIL SOUP - FEED ME PHOEBE
From feedmephoebe.com
MUSSEL SOUP - CULINARY GINGER
From culinaryginger.com
MUSSEL SOUP - ITALIAN MUSSEL SOUP WITH TOMATO | HANK SHAW
From honest-food.net
SPICY MUSSEL SOUP - READY IN 15 MINUTES - COOKTHESTORY
From cookthestory.com
MUSSEL AND CHARD SOUP - DINING AND COOKING
From diningandcooking.com
JOHN BESH'S MUSSEL & SWISS CHARD SOUP RECIPE - FOOD …
From foodrepublic.com
MUSSEL SOUP RECIPE - BBC FOOD
From bbc.co.uk
MUSSEL SOUP RECIPE - QUICK FROM SCRATCH SOUPS & SALADS - FOOD …
From foodandwine.com
You'll also love